Skip to the main content

Krmiva : Review for animal feeding, production and feed technology, Vol. 51 No. 2, 2009.

Original scientific paper

DIFFERENCES IN MEAT NUTRITIONAL COMPOSITION OF SIX WILDFOWL VARIETIES

Pavel Suchý ; Fakultet za veterinarsku higijenu i ekolgoju, Veterinarsko i farmaceutsko sveučilište Brno, Češka republika
Nora Mas ; Veterinaski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
F. Vitula ; Fakultet za veterinarsku higijenu i ekolgoju, Veterinarsko i farmaceutsko sveučilište Brno, Češka republika
Eva Strakova ; Fakultet za veterinarsku higijenu i ekolgoju, Veterinarsko i farmaceutsko sveučilište Brno, Češka republika
Vlasta Šerman ; Veterinaski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
L. Steinhauser
V. Večerek ; Fakultet za veterinarsku higijenu i ekolgoju, Veterinarsko i farmaceutsko sveučilište Brno, Češka republika

Full text: croatian pdf 610 Kb

page 63-73

downloads: 647

cite

Abstract

Based on the muscle mass analysis of breast and drumstics of six wildfowl varieties (Wild turkey / Maleagris gallopavo, Guinea fowl / Numida meleagris, Greek partridge- chukar / Alectoris chukar, Japanese quail / Cotumix japonica, Common pheasant / Phasianus colchicus and Grey partridge / Perdix perdix) a conclusion can be made that their meat is very good for human consumption. Due to the high protein and low fat content particularly good is the meat of choker, Greek partridge and Common pheasant. Muscle mass, according to the analysis, is a significant source of minerals, particularly calcium (Ca), phosphorus (P) and magnesium (Mg). Analysis results indicate a significant difference in nutritional value of muscle mass of breast and drumstics.The difference is the result of a much higher protein and lower fat content, as well as a higher amount of total minerals (ash) in the breast muscle as compared to the muscle of drumsticks. In the breast muscle a higher Mg and P (except in chukar) was determined. The Ca amount, however, depended more on the wildfowl variety than on the anatomical origin of muscle mass.

Keywords

meat chemistry; Wild turkey; Guinea fowl; Greek partridge-chukar; Japanese quail; Common pheasant; Grey partridge

Hrčak ID:

43086

URI

https://hrcak.srce.hr/43086

Publication date:

10.7.2009.

Article data in other languages: croatian

Visits: 2.020 *