Comparison of nutritional values of pheasant and broiler meats

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870323" target="_blank" >RIV/62157124:16270/11:43870323 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.2754/avb201180040373" target="_blank" >http://dx.doi.org/10.2754/avb201180040373</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2754/avb201180040373" target="_blank" >10.2754/avb201180040373</a>

Result language
angličtina
Original language name
Comparison of nutritional values of pheasant and broiler meats
Original language description
The analyses confirmed that broiler and pheasant meats significantly differ in the nutrient content including both organic and inorganic substances. Since there are many factors that may affect the content of water and dry matter in muscles (for exampledelays between slaughter and the collection of muscle tissue for the analysis during the carcass processing, between the collection of samples and muscle homogenization, between weighing the samples and their processing by drying and because of significant loss of water due to evaporation), the results of analyses were recalculated to 100% dry matter for correct interpretation. The content of water and dry matter differs not only between breast and thigh muscles in a particular species but also betweenpheasant and broiler chickens. Generally, thigh muscles contain more dry matter and less water than breast muscles whereas breast muscles in pheasant and broiler chickens contain less dry matter and more water. There are also differences
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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