Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874113" target="_blank" >RIV/62157124:16270/16:43874113 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/web/vetmed.htm?volume=61&firstPage=643&type=publishedArticle" target="_blank" >http://www.agriculturejournals.cz/web/vetmed.htm?volume=61&firstPage=643&type=publishedArticle</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/286/2015-VETMED" target="_blank" >10.17221/286/2015-VETMED</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of qualitative and quantitative properties of the wings, necks and offal of chicken broilers from organic and conventional production systems
Original language description
The aim of the present study was to investigate qualitative and quantitative properties of wings, offal (liver, heart and gizzard) and necks of chickens from organic and conventional production systems, currently available on the market for Czech consumers. Production properties (yield and weight), surface colour (lightness, redness, yellowness) and chemical indicators (dry matter, total protein, net protein, collagen, hydroxyproline, fat, ash and phosphorus) were evaluated in fresh chicken broilers. Conventionally produced chickens had higher carcass yields but higher wing yields and weights were observed in organic broilers. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers were heavier (P < 0.05) than those of conventional chickens. The dry matter and total protein content of deboned organic broiler wings (meat with skin) was greater (P < 0.01) than those of conventional wings. Similarly as for yields, the offal (heart, gizzard) and necks of organic chickens had significantly (P < 0.01) higher weights in comparison with conventional chickens. Colour indicators showed that the external surface of the livers, necks and gizzards (muscle) from organic chickens were darker (lightness; P < 0.01). Total protein content in livers, hearts and necks of organic chickens was greater; fat content in the livers and necks of organic broilers was also higher (P < 0.05) than those of conventional broilers. The ash and phosphorus in the necks of conventional broilers was higher (P < 0.05) than in organic chickens. This study indicates that the quantity and quality of offal and neck from organic broilers are slightly superior compared to conventional chickens.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
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
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Veterinární medicína
ISSN
0375-8427
e-ISSN
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Volume of the periodical
61
Issue of the periodical within the volume
11
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
9
Pages from-to
643-651
UT code for WoS article
000389206100005
EID of the result in the Scopus database
2-s2.0-85006024532