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Pregled bibliografske jedinice broj: 966362

Quality of Chicken Meat


Kralik, Gordana; Kralik, Zlata; Grčević, Manuela; Hanžek, Danica
Quality of Chicken Meat // Animal Husbandry and Nutrition / Yucel, Banu ; Taskin, Turgay (ur.).
London, United Kingdom: IntechOpen, 2018. str. 63-94 doi:10.5772/intechopen.72865


Naslov
Quality of Chicken Meat

Autori
Kralik, Gordana ; Kralik, Zlata ; Grčević, Manuela ; Hanžek, Danica

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni

Knjiga
Animal Husbandry and Nutrition

Urednik/ci
Yucel, Banu ; Taskin, Turgay

Izdavač
IntechOpen

Grad
London, United Kingdom

Godina
2018

Raspon stranica
63-94

ISBN
978-1-78923-420-6

Ključne riječi
Chicken meat ; nutritive value ; meat quality ; n-3 PUFA ; carnosine ; selenium ; health benefit

Sažetak
Chicken meat is considered as an easily available source of high-quality protein and other nutrients that are necessary for proper body functioning. In order to meet the consumers’ growing demands for high-quality protein, the poultry industry focused on selection of fast-growing broilers, which reach a body mass of about 2.5 kg within 6-week- intensive fattening. Relatively low sales prices of chicken meat, in comparison to other types of meat, speak in favor of the increased chicken meat consumption. In addition, chicken meat is known by its nutritional quality, as it contains significant amount of high-quality and easily digestible protein and a low portion of saturated fat. Therefore, chicken meat is recommended for consumption by all age groups. The technological parameters of chicken meat quality are related to various factors (keeping conditions, feeding treatment, feed composition, transport, stress before slaughter, etc.). Composition of chicken meat can be influenced through modification of chicken feed composition (addition of different types of oils, vitamins, microelements and amino acids), to produce meat enriched with functional ingredients (n-3 PUFA, carnosine, selenium and vitamin E). By this way, chicken meat becomes a foodstuff with added value, which, in addition to high-quality nutritional composition, also contains ingredients that are beneficial to human health.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Fakultet agrobiotehničkih znanosti Osijek