Chemical compounds of breast and thigh meat of various broilers in different keeping technology
Keywords:
breast meat, thigh meat, chemical compounds, free-range, Hungarian yellowAbstract
The aim of this study was to investigate the influence of genotype, keeping technology and sex on the dry matter, protein, fat and ash content of the breast and thigh meat. Animals were: Hungarian yellow chickens; Hungarian yellow cross with S77, Foxy chick, Redbro, Hubbard flex, Shaver farm meat type cocks; Ross 308 broiler chickens. The first group was bred under free-range conditions for 84 days, and the second group was reared in industrial conditions for 42 days. There were no essential differences between the dry matter content of breast meat of the two different keeping technology groups (25.34 and 26.25%). However, dry matter content of thigh was 5.28 to 7.48% higher in the second group. Protein contents of breast and thigh meat were not affected by the keeping technology. Fat content of thigh meat was two and a half times higher than in the first group (6.03 and 13.73%). The ash content of chicken fattened free-range was twice (0.99%) the amount of the Ross broilers (0.53%), which allows the conclusion that free range stocks have a higher macro element content.
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Copyright (c) 2008 Konrád Szilárd, Kovácsné Gaál Katalin
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