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IMPACT OF HYBRIDS OF FATTENED CHICKENS ON SLAUGHTER INDICATORS AND CHEMICAL COMPOSITION OF MEAT
Meho Bašić
; Tehnološki fakultet Univerziteta u Tuzli, Tuzla, BIH
Hava Mahmutović
; Udruženje Bosper, Tuzla, BiH
Ramzija Cvrk
; Tehnološki fakultet Univerziteta u Tuzli, Tuzla, BIH
Amir Hasić
; Zavod za poljoprivredu TK, Tuzla, BiH
Sažetak
Because of its favourable chemical composition that is due to the low fat content, and high percentage of high-quality protein, and the benefits of chicken meat for modern human nutrition, on the market increasingly are popular chicken carcass parts. So the emphasis in the production of chicken meat is placed on quality and yield of the basic parts of the body (breast and boneless fillets, thighs and drumsticks). In Bosnia and Herzegovina in the production of chicken meat many commercial hybrids (broilers) are used, predominately Cobb 500, Hybro PG and Ross 308. Each of these hybrids has different production performance. The primary objective of this paper is to study the performance of hybrids (Cobb 500, Hybro PG and Ross 308) under certain conditions of fattening, slaughter parameters and chemical composition as a factor in meat quality. During the research and analysis of the results of the experiment the following values were set: feed conversion, weight of sample chickens on the farm, transport outage, mass non-edible parts, the mass of edible parts where they belong: chicken carcass, offal, chilling outage, and “grill” meat. Chemical analysis of chicken meat included the determination of dry matter, protein, fat, ash, and water of samples from the white and red meat of all three hybrids. All the results obtained during the study were statistically analyzed. Statistical analysis of results showed that the hybrid Ross 308 had a favourable nutritional characteristics, the highest protein content (p<0,05) and the lowest fat content (p<0,05) compared to hybrids Cobb 500 and Hybro PG. When analyzing slaughter indicators, the results showed that Hybro PG had the highest value of body weight before slaughter, and the highest value of the mass grill meat.
Ključne riječi
chicken meat; slaughter parameters; chemical composition; types of hybrids fattened chickens
Hrčak ID:
96729
URI
Datum izdavanja:
23.1.2013.
Posjeta: 1.362 *