Original scientific paper

Chemical composition of pheasant capon's meat

Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Nevijo Zdolec ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Krešimir Severin ; Zavod za biologiju, patologiju i uzgoj divljači, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Tomislav Mašek ; Zavod za hranidbu, Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska

Abstract

Effects of castration on the quality of pheasant capons’ meat and basic chemical composition were investigated. All pheasants included in the study originated from an intensive production farm. Roosters were castrated at the age of 8 and 12 weeks. The chemical analysis of the meat included assessment of water, fat, protein and ash content. Correspondingly, results of the chemical analysis showed increased fat content as the result of castration.

Keywords

pheasant capon; chemical analysis

Hrčak ID:

21309

URI

https://hrcak.srce.hr/21309

Publication date:

15.6.2007.

Article data in other languages: croatian

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