engleski

Broiler meat quality depending on the way of fattening

Meat of fattened chickens plays an important role in nutrition of the population. The purpose of this paper is to compare nutrition quality of the meat of intensively (1st group) and semi-intensively (2nd group) fattened broilers. Broilers of the 1st group were fattened up to 6 weeks in closed accommodation on diets with a higher level of nutrients, while broilers of the 2nd group were fattened from 22 to 56 days in buildings with enclosure and diets with a lower level of nutrients. Analysis of basic chemical composition (water, fat, proteins and ash) and aminoacid hydroxyproline, as well as of the connective tissue proteins was performed on the samples taken from breast muscles (white meat) and thighs with drumsticks (red meat). The results of the researches showed that white meat of the chickens from 2nd group contained significantly more (P<0.05) proteins than white meat of the chickens from the 1st group (23.51% : 23, 15%, respectivelly). Fat content in both white and red meat of the chickens from 2nd group was lower (P<0.01) than of those from 1st group (0.94% : 1.35% and 3.44% : 3.95%, respectively). The meat of the chickens from the 1st group had less (P<0.05) hydroxyproline and connective tissue proteins than meat of the chickens from the 2nd group (white meat 0.072% : 0.075% and 0.576% : 0.600%, respectively, and red meat 0.126% : 0.141% qand 1.008%: 1.128%, respectively). The results of the research confirm that feeding technology combined with the way of keeping broilers influence the nutrition quality of the meat.

broiler; feeding; keeping conditions; meat quality; hydroxyproline; connective tissue proteine

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