The effect of certain factors during broiler chicken rearing on quality traits of carcass and meat

No effects of the examined environmental and nutritional factors were found on meat quality traits such as protein, water and ash content, cooked meat odour and sensory evaluation of broth. Fat content in the breast muscles was the only chemical trait which was dependent on the nutritional factors....

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Veröffentlicht in:	Roczniki naukowe zootechniki 2008 (37)
1. Verfasser:	Gornowicz, E
Format:	Artikel
Sprache:	pol
Schlagworte:	ALIMENTACION DE LOS ANIMALES ALIMENTATION DES ANIMAUX ANIMAL FEEDING ANIMAL HUSBANDRY METHODS ANIMAL WELFARE BIEN-ETRE ANIMAL BIENESTAR ANIMAL BROILER CHICKENS CALIDAD CANAL ANIMAL CARCASS COMPOSITION CARCASSE CARCASSES CARNE DE AVES COMPOSICION DE LA CANAL COMPOSITION DE LA CARCASSE http://www.fao.org/aos/agrovoc#c_1310 http://www.fao.org/aos/agrovoc#c_16168 http://www.fao.org/aos/agrovoc#c_26813 http://www.fao.org/aos/agrovoc#c_429 http://www.fao.org/aos/agrovoc#c_433 http://www.fao.org/aos/agrovoc#c_443 http://www.fao.org/aos/agrovoc#c_4788 http://www.fao.org/aos/agrovoc#c_6147 http://www.fao.org/aos/agrovoc#c_6400 http://www.fao.org/aos/agrovoc#c_9435 METHODE METHODE D'ELEVAGE METHODS METODOS METODOS DE CRIANZA POLLO DE ENGORDE POULET DE CHAIR POULTRY MEAT QUALITE QUALITY REARING TECHNIQUES TECHNIQUE D'ELEVAGE TECNICAS DE CRIANZA VIANDE DE VOLAILLE
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Zusammenfassung:	No effects of the examined environmental and nutritional factors were found on meat quality traits such as protein, water and ash content, cooked meat odour and sensory evaluation of broth. Fat content in the breast muscles was the only chemical trait which was dependent on the nutritional factors. This effect was not observed in the leg muscles. The environmental conditions were found to affect the sensory traits of raw meat (appearance, colour, fatness and overall quality score). The nutritional factors studied tended to affect the sensory traits mentioned above. Some effects of he examined environmental and nutritional factors on certain sensory traits of cooked meat (taste, tenderness and juiciness) could be noted
ISSN:	0137-1657