Приказ основних података о документу
The effect of different broiler provenances on carcass meatiness
| dc.creator | Glamočlija, Nataša | |
| dc.creator | Dokmanović, Marija | |
| dc.creator | Ivanović, Jelena | |
| dc.creator | Marković, Radmila | |
| dc.creator | Lončina, Jasna | |
| dc.creator | Bošković, Marija | |
| dc.creator | Baltić, Milan Ž. | |
| dc.date.accessioned | 2023-03-22T10:23:07Z | |
| dc.date.available | 2023-03-22T10:23:07Z | |
| dc.date.issued | 2013 | |
| dc.identifier.isbn | 978-86-82547-07-5 | |
| dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/2745 | |
| dc.description.abstract | The aim of this study was to determine the effect of different provenances (Cobb, Ross and Hubbard) on carcass meatiness. The study was conducted on 180 broilers of Cobb provenance, 90 broilers of Ross provenance and 60 broilers of Hubbard provenance and carcass quality parameters were measured (live weight, cold carcass weight, weight of breasts and thighs with drumsticks, as their proportion in cold carcass weight). Broilers of Cobb provenance had significantly higher average live weight, cold carcass weight, breast weight and proportion of breast compared to broilers of Ross and Hubbard provenances. Opposite to that, broilers of Hubbard provenance had significantly higher proportion of thigh with drumstick compared to Ross and Cobb broilers. | sr |
| dc.language.iso | en | sr |
| dc.publisher | Belgrade : Institute of Meat Hygiene and Technology | sr |
| dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS// | sr |
| dc.rights | openAccess | sr |
| dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
| dc.source | International 57th Meat Industry Conference, Meat and Meat Products - Perspectives of Sustainable Production, Belgrade, 10-12. June 2013 | sr |
| dc.subject | Cobb | sr |
| dc.subject | Ross | sr |
| dc.subject | Hubbard | sr |
| dc.subject | carcass quality | sr |
| dc.title | The effect of different broiler provenances on carcass meatiness | sr |
| dc.type | conferenceObject | sr |
| dc.rights.license | BY | sr |
| dc.citation.spage | 170 | |
| dc.citation.epage | 173 | |
| dc.description.other | Proceedings | sr |
| dc.identifier.fulltext | http://veterinar.vet.bg.ac.rs/bitstream/id/11528/bitstream_11528.pdf | |
| dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_veterinar_2745 | |
| dc.type.version | publishedVersion | sr |
