Qualitative and quantitative properties of chicken's wings from organic and classic production system

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Qualitative and quantitative properties of chicken's wings from organic and classic production system

Popis výsledku v původním jazyce

The consumers believe that organic food is more quality and healthier than conventional production food. The aim of present study was to investigate quality and quantity properties of chicken's wings 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 production properties of wings (yield and weight) and chemicals parameters (dry matter, total protein, netprotein, collagen, fat and ash) of deboned wings (meat with skin). The eviscerated carcass of conventional poultry are yielded (from whole alive broiler) higher (P < 0.05) than organic, while its wings versa, where yielded and weighted lower than organic wings. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers are heavier (P < 0.05) than classic chickens.The dry matter and total Protein content of deboned organic broiler's wings (meat with skin)

Název v anglickém jazyce

Qualitative and quantitative properties of chicken's wings from organic and classic production system

Popis výsledku anglicky

The consumers believe that organic food is more quality and healthier than conventional production food. The aim of present study was to investigate quality and quantity properties of chicken's wings 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 production properties of wings (yield and weight) and chemicals parameters (dry matter, total protein, netprotein, collagen, fat and ash) of deboned wings (meat with skin). The eviscerated carcass of conventional poultry are yielded (from whole alive broiler) higher (P < 0.05) than organic, while its wings versa, where yielded and weighted lower than organic wings. The skin, bones, tip (left wings) and the meat with skin (right wings) of organic broilers are heavier (P < 0.05) than classic chickens.The dry matter and total Protein content of deboned organic broiler's wings (meat with skin)

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

2015

Kód důvěrnosti údajů

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

Název statě ve sborníku

Sborník příspěvků XVII. konference mladých vědeckých pracovníků s mezinárodní účastí

ISBN

978-80-7305-758-9

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

32-34

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

27. 5. 2015

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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