Production properties and meat quality of poultry from organic and classic production

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Production properties and meat quality of poultry from organic and classic production

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Production properties and meat quality of poultry from organic and classic production

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

66-71

Název nakladatele

ELSEWA, s.r.o.

Místo vydání

Košice

Místo konání akce

Štrbské pleso

Datum konání akce

29. 10. 2014

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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