ASSESSMENT OF SLAUGHTER VALUE AND QUALITY OF MEAT IN COMMON ‘GAME’ PHEASANTS (PHASIANUS COLCHICUS)
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2011, Vol 18, Issue 1
Abstract
The objective of the paper was to assess the slaughter value and quality of muscular tissue in pheasants reared in an aviary system. At the age of 20 weeks, the average weight of hens was 813 g and of cocks 1039 g. Compared to females, the males were characterized by a significantly higher slaughter value (71.8 and 68.9 %, respectively) and a significantly higher weight of eviscerated carcass (735.7 and 550.4 g, respectively). Irrespective of their gender, the birds showed a similar breast musculature (27.5 and 27.7 %, respectively) and leg musculature (19.3 and 19.1%, respectively); however, the fatness of carcasses (6.6%) was a little lower in cocks than that in hens (7.8%). Compared to the leg muscles, the breast muscles contained more dry matter (27.23 and 26.31 %, respectively), including total protein (25.09 and 23.30 %) and, at the same time, their fat was twofold lower (0.84 and 1.76 %). The intramuscular fat was characterized by a valuable fatty acid profile regardless of the muscle type. The breast muscles contained 30.59 % of SFA and 69.18 % of UFA, whereas the leg muscles: 29.78 and 69.76 %, respectively.
Authors and Affiliations
Barbara Biesiada - Drzazga, Stanisław Socha, Alina Janocha, Teresa Banaszkiewicz, Adam Koncerewicz
Keywords
Related Articles
- EP ID EP142287
- DOI 10.15193/zntj/2011/74/079-086
- Views 46
- Downloads 0
Clovamide and its derivatives as bioactive phenolic compounds of plant origin
Zawartość selenu w mięśniach i narządach wewnętrznych koni rzeźnych w zależności od ich wieku i płci
Celem pracy było oznaczenie zawartości selenu w wybranych tkankach koni rzeźnych oraz określenie jej zmienności w zależności od wieku i płci zwierząt. Materiał do badań stanowiły trzy mięśnie oraz narządy wewnętrzne (n...
FRACTIONATION OF EGG YOLK TO OBTAIN PREPARATIONS ENRICHED IN BIOLOGICALLY ACTIVE SUBSTANCES
Eggs are a raw food material containing all substances indispensable for the development of young organism. They are used in the food industry, as well as in the pharmaceutical, cosmetic, chemical, and feed industry ow...
WPŁYW OENOCOCCUS OENI NA PARAMETRY ENOLOGICZNE POLSKICH WIN GRONOWYCH
Celem pracy było określenie parametrów enologicznych win odkwaszanych mikrobiologicznie. Przedmiotem badań były młode wina czerwone Marechal Foch i Frontenac oraz białe Seyval Blanc odkwaszane przy użyciu kultury start...
PHYSICOCHEMICAL PROPERTIES OF HIGH PROTEIN MERINGUES MADE FROM DIFFERENT WHEY PROTEIN PREPARATIONS
The objective of the paper was to determine the effect of sucrose and protein added on physicochemi- cal properties of high protein cakes (meringues) made from different whey protein preparations: whey protein isolate...