THE INFLUENCE OF FEED PROTEIN AND ENERGY LEVEL ON MEAT CHEMICAL COMPOSITION AT "HYBRO PN⁺" BROILER CHICKENS

Adela Marcu, I. Vacaru-Opriş, A. Marcu, D. Dronca, B. Kelciov

Abstract
In this paper was studied the influence of feed energy-protein level on meat chemical composition depending on: sex and anatomical region for chicken broiler belonging "Hybro Pn⁺" hybrid, slaughtered at 42 days old. The two groups (control group-Lc and experimental groups-Lexp) were given feed mixed with different level of energy and protein (Lc-standard hybrid, Lexp-higher by 10% compared to standard hybrid). After slaughter, from each group were sampled 10 carcasses (five females and five males), and from different portions of the carcass (breast, thighs and shanks), was determined the meat chemical composition (water, dry matter, protein, lipids and minerals) using STAS methods. For analysis of variance were used Mann Whitney test. For males the pectoral muscle had a greater amount of dry matter, compared with females, the situation is reversed when has referring to the muscles of the thighs and shanks. The lipids content in meat showed the biggest variation between muscles analyzed, with minimum values in the pectoral muscles (from 0.91% at males-Lexp up to 1.13% in females-Lc) and maximum values in the upper thigh muscles (from 6.98% in males-Lexp up to 7.94% in females-Lc). At the Lexp group, the feed with higher protein-energy level has lead to increases of the protein content and decreased lipids content of meat.

Key words: chemical composition, dry matter, lipids, minerals, proteins