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MESO: prvi hrvatski časopis o mesu, Vol.XV No.5 Listopad 2013.

Ostalo

Quality of chicken carcass and meat of Croatian hen breed from organic fattening

dr. sc. Đuro Senčić ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Kralja Petra Svačića 1d, Osijek
dr. sc. Danijela Samac ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Kralja Petra Svačića 1d, Osijek
dr. sc. Mirjana Baban ; Zavod za stočarstvo, Poljoprivredni fakultet u Osijeku, Kralja Petra Svačića 1d, Osijek
mr. sc. Goran Kalić ; Poljoprivredna škola Vinkovci, Hansa Dietricha Genschera 16, Vinkovci

Puni tekst: pdf (260 KB), Engleski, Str. 398 - 402 , preuzimanja: 26 *
Puni tekst: pdf (160 KB), Hrvatski, Str. 372 - 375 , preuzimanja: 48 *

Sažetak
The quality of chicken carcasses and meat of 18 chickens of Croatian autochthonous breed of Croatian hen (dudica) per organic and
conventional fattening group was researched. The chickens from the organic group were fed according to the Ordinance on organic
production of animal products (Official Gazette No. 13/02). Both analyzed groups of chickens were fattened during 98 days. Average
final body weight of chickens from the organic fattening was 0.769 ± 0.06 kg, and from the conventional fattening it was 0.883 ± 0.14
kg, whereas average mass of processed chicken carcasses was 0.528 ± 0.05 kg (organic group) and 0.605 ± 0.10 kg (conventional group). Carcasses of the chickens from the organic fattening had a significantly (p<0.05) higher share of breast (17.94%) in comparison
to carcasses of the chickens from the conventional fattening (16.94%), whereas in terms of share of other parts in the carcass there weren’t determined significant differences (p<0.05) between the analyzed groups of chickens. Breast and thigh of chickens from the organic fattening had a significantly lower share of skin, whereas in terms of shares of muscle tissue and bones in those parts there
weren’t determined significant differences (p<0.05) between the chickens from the organic and conventional fattening. The meat of
the chickens from the organic fattening, in comparison to the one of the chickens from the conventional fattening had a significantly
higher (p<0.05) pH1 value (6.46 : 6.24), and a very significantly lower (p<0.01) L* value (62.06 : 63.87), higher a* value (12.01 : 9.79), higher b* value (19.64 : 17.14), less water (74.51 % : 74.97 %), more crude protein (24.32 % : 23.42 %), less fat (0.79 % : 1.37 %) and less ash (1.16 % : 1.19 %).

Ključne riječi
quality of chicken carcasses and meat; Croatian hen breed; organic fattening

[Hrvatski] [Njemački] [Talijanski]

Posjeta: 183 *