Production properties and meat quality of poultry from organic and classic production
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873028" target="_blank" >RIV/62157124:16270/14:43873028 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Production properties and meat quality of poultry from organic and classic production
Original language description
The consumers believe that quality of organic food is higher than conventional production foods. The aim of present study was to investigate qualitative and quantitative properties of meat from organic and conventional production systems as currently provided in markets for Czech consumers. 14 organic and 19 conventional fresh broilers have been obtained from two farms and were evaluated for production properties (carcass portions yield and weight), skin color (breast and leg) and chemicals parameters (dry matter, total protein, fat and ash) of breast and leg. The conventional poultry breast yielded and weighted higher (P { 0.01) than organic poultry breast. The color parameters indicated that the skin of organic chickens (breast and leg) was more yellow. Protein content of organic breast meat was greater (P { 0.05) than conventional breast, on the contrary was fat contents were evaluated in organic breast lesser (P { 0.01) than conventional breast. According to this study the quality
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Zborník publikácií zo XVI. ročníka odbornej konferencie s medzinárodnou účasťou Manažment bezpečnosti a kvality potravinárskych výrobkov (poľnohospodárstvo-obchod-služby)
ISBN
978-80-89385-21-8
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
66-71
Publisher name
ELSEWA, s.r.o.
Place of publication
Košice
Event location
Štrbské pleso
Event date
Oct 29, 2014
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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