Selective properties of chicken's giblets and neck from organic and conventional production system

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873586" target="_blank" >RIV/62157124:16270/15:43873586 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Selective properties of chicken's giblets and neck from organic and conventional production system

Popis výsledku v původním jazyce

The aim was to investigate properties of giblets (liver, heart and gizzard) and neck of chickens from organic and conventional production systems. 14 organic and 19 conventional fresh broilers have been obtained from two farms and were evaluated for production properties, surface colour and chemicals parameters. Higher yield has been observed with conventional eviscerated carcass; the giblets (heart, gizzard) and neck of organic chickens are yielded and weighted higher (P < 0.01). Colour parameters indicated that the external surface of liver, neck and gizzard from organic chickens was darker (L*; P < 0.01). The total protein content in liver, heart and neck of organic chickens was greater than in conventional chickens, also fat contents in liver and neck of organic broilers was higher (P < 0.05) than conventional broilers. The ash and phosphor in the neck of conventional broiler was higher (P < 0.05) than in organic chickens. The quantity and quality criteria of giblet and neck from o

Název v anglickém jazyce

Selective properties of chicken's giblets and neck from organic and conventional production system

Popis výsledku anglicky

The aim was to investigate properties of giblets (liver, heart and gizzard) and neck of chickens from organic and conventional production systems. 14 organic and 19 conventional fresh broilers have been obtained from two farms and were evaluated for production properties, surface colour and chemicals parameters. Higher yield has been observed with conventional eviscerated carcass; the giblets (heart, gizzard) and neck of organic chickens are yielded and weighted higher (P < 0.01). Colour parameters indicated that the external surface of liver, neck and gizzard from organic chickens was darker (L*; P < 0.01). The total protein content in liver, heart and neck of organic chickens was greater than in conventional chickens, also fat contents in liver and neck of organic broilers was higher (P < 0.05) than conventional broilers. The ash and phosphor in the neck of conventional broiler was higher (P < 0.05) than in organic chickens. The quantity and quality criteria of giblet and neck from o

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

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 přednášek a posterů Hygiena a technologie potravin XLV. Lenfeldovy a Höklovy dny

ISBN

978-80-7305-762-6

ISSN

—

e-ISSN

—

Počet stran výsledku

4

Strana od-do

54-57

Název nakladatele

Veterinární a farmaceutická univerzita Brno

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

14. 10. 2015

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

—