Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Marius Giorgi USTUROI, Roxana Nicoleta RAŢU, Alexandru USTUROI
In view of the importance that current consumers attach to the quality of the purchased foods, the paper presents the results regarding how the age of slaughter and the type of biological material influence the chemical composition of the meat in the chicken broiler. In this regard, three hen-meat hybrids (one industrial type: Ross-308 and two slowgrowing: Hubbard and HB Color) were studied under identical conditions according to the principles of slow growth and slaughtered at age different (63 and 81 days respectively). Chemical analyzes were performed on samples taken from the muscles of the pulp and chest, in equal proportions. The data obtained showed an increase of 0.90% in the proportion of dry matter of meat in specimens slaughtered at 81 days, but also of lipids (by 0.49%) and proteins (by 0.32%). Of the hybrids tested, Hubbard achieved the highest increases in dry matter (1.06%) and protein (0.44%) and lowest increases in lipids (only 0.46%). The conclusion of the study was that, under slow growth conditions, the Hubbard hybrid slaughtered at 81 days of age offers meat with superior chemical characteristics.
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