Comparison of nutritional values of pheasant and broiler meats

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of nutritional values of pheasant and broiler meats

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Comparison of nutritional values of pheasant and broiler meats

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

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Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

80

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

373-377

Kód UT WoS článku

000301811400009

EID výsledku v databázi Scopus

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