Chemical composition of chicken meat produced in extensive indoor and free range rearing systems
Nema prikaza
Autori
Bogosavljević-Bošković, SnežanaMitrović, Sreten
Djoković, Radojica
Dosković, Vladimir
Djermanović, Vladan
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The present study involves the analysis of the chemical composition of white meat (breast muscles) and dark meat (leg muscles) of broilers in extensive indoor and free range systems. The length of fattening period was 56 days. At 56 days of age, 6 male and 6 female broilers were randomly selected from each rearing system and slaughtered. Cooled carcasses were dissected into primal cuts. Breast and leg muscle (thigh and drumstick) samples were used for chemical analyses. The obtained results suggested that free range rearing system was more favourable than extensive indoor system, as it resulted in a significantly higher protein content and a lower fat content of white and dark chicken meat. Female broilers produced a higher fat content and a somewhat lower protein content as compared to males.
Ključne reči:
Chemical composition / chicken meat / rearing system / sexIzvor:
African Journal of Biotechnology, 2010, 9, 53, 9069-9075Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Bogosavljević-Bošković, Snežana AU - Mitrović, Sreten AU - Djoković, Radojica AU - Dosković, Vladimir AU - Djermanović, Vladan PY - 2010 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2131 AB - The present study involves the analysis of the chemical composition of white meat (breast muscles) and dark meat (leg muscles) of broilers in extensive indoor and free range systems. The length of fattening period was 56 days. At 56 days of age, 6 male and 6 female broilers were randomly selected from each rearing system and slaughtered. Cooled carcasses were dissected into primal cuts. Breast and leg muscle (thigh and drumstick) samples were used for chemical analyses. The obtained results suggested that free range rearing system was more favourable than extensive indoor system, as it resulted in a significantly higher protein content and a lower fat content of white and dark chicken meat. Female broilers produced a higher fat content and a somewhat lower protein content as compared to males. T2 - African Journal of Biotechnology T1 - Chemical composition of chicken meat produced in extensive indoor and free range rearing systems EP - 9075 IS - 53 SP - 9069 VL - 9 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2131 ER -
@article{ author = "Bogosavljević-Bošković, Snežana and Mitrović, Sreten and Djoković, Radojica and Dosković, Vladimir and Djermanović, Vladan", year = "2010", abstract = "The present study involves the analysis of the chemical composition of white meat (breast muscles) and dark meat (leg muscles) of broilers in extensive indoor and free range systems. The length of fattening period was 56 days. At 56 days of age, 6 male and 6 female broilers were randomly selected from each rearing system and slaughtered. Cooled carcasses were dissected into primal cuts. Breast and leg muscle (thigh and drumstick) samples were used for chemical analyses. The obtained results suggested that free range rearing system was more favourable than extensive indoor system, as it resulted in a significantly higher protein content and a lower fat content of white and dark chicken meat. Female broilers produced a higher fat content and a somewhat lower protein content as compared to males.", journal = "African Journal of Biotechnology", title = "Chemical composition of chicken meat produced in extensive indoor and free range rearing systems", pages = "9075-9069", number = "53", volume = "9", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2131" }
Bogosavljević-Bošković, S., Mitrović, S., Djoković, R., Dosković, V.,& Djermanović, V.. (2010). Chemical composition of chicken meat produced in extensive indoor and free range rearing systems. in African Journal of Biotechnology, 9(53), 9069-9075. https://hdl.handle.net/21.15107/rcub_agrospace_2131
Bogosavljević-Bošković S, Mitrović S, Djoković R, Dosković V, Djermanović V. Chemical composition of chicken meat produced in extensive indoor and free range rearing systems. in African Journal of Biotechnology. 2010;9(53):9069-9075. https://hdl.handle.net/21.15107/rcub_agrospace_2131 .
Bogosavljević-Bošković, Snežana, Mitrović, Sreten, Djoković, Radojica, Dosković, Vladimir, Djermanović, Vladan, "Chemical composition of chicken meat produced in extensive indoor and free range rearing systems" in African Journal of Biotechnology, 9, no. 53 (2010):9069-9075, https://hdl.handle.net/21.15107/rcub_agrospace_2131 .