Izvorni znanstveni članak
Quality of chicken carcass and meat within the domestic market
Gordana Kralik
Zlata Gajčević
Danica Hanžek
Sažetak
The research into quality of carcass and muscle tissue (breast and thighs) focuses especially on the fatty acids content (SFA, MUFA, PUFA n-6, PUFA n-3 and PUFA n-6/PUFA n-3 ratio). The research was carried out on chicken carcasses (n=20) of two different producers (A and B) that were bought in a store. The main objective was to determine the quality of chicken meat in our country. Average weights of carcasses of A and B producers were 1506.80±193.00 and 1445.60±97.45, respectively. Chickens of the B producer had statistically higher (P<0.05) portions of breast and muscle in carcass, and smaller portion of bones. Chickens of the A producer had more favorable portions of drumsticks with thighs and muscle tissue, and smaller portion of bones in carcass (P<0.01). Referring to the investigated traits of muscle tissue technological quality indicators (pH, electric conductivity, water holding capacity, color), statistical differences between A and B producers were determined only in pH values of breast muscles (P<0.05) and in electric conductivity of thigh muscles (P<0.001). Determination of fatty acid profile in the lipids of breast and thighs proved that different feeding regimes were applied in chicken production. Forages and composition of fatty acids in them affected deposition of fatty acids into muscle lipids. Chemical analyses proved that chickens of the B producer had statistically significantly higher (P<0.05) content of SFA, MUFA and PUFA n-3 in muscle lipids than the chickens of the A producer. Identical deposition of fatty acids occurred in thigh muscles. The ratio of PUFA n-6/PUFA n-3 in lipids of thigh and breast muscles was more favorable in carcasses of the B producer than of the A producer (9.07±0.88 and 11.04±0.64, and 11.40±2.27 and 15.55±0.45, respectively). If taking the ratio 1-4.5 as being optimal in human nutrition, results of our research showed unsatisfactory ratio of PUFA n-6/PUFA n-3 in chicken meat of both producers.
Ključne riječi
chickens; carcass quality; PUFA n-6/PUFA n-3
Hrčak ID:
4492
URI
Datum izdavanja:
1.6.2006.
Posjeta: 1.556 *