STUDIES REGARDING THE CHEMICAL COMPOSITION OF SOME POULTRY EDIBLE ORGANS

Paula Viorela Druc, Carmen Irimia (Gavrilescu), C. Spridon, M.G. Usturoi

Abstract
    Even if at world level are consumed important quantities of poultry organs, research regarding their quality are extremely rare.
    The aim of the study was to establish if are some correlations between slaughtering age of poultry and chemical composition of two edible organs (heart and gizzard).
    So were settled up 6 experimental batches (3 for gizzards and 3 for hearts), differencing by the age of slaughtered poultries, as follows: P₁ and I₁ = gizzards and hearts gathered from chickens slaughtered at 35 days; P₂ and I₂ = gizzards and hearts gathered from chickens slaughtered at 40 days; P₃ and I₃ = gizzards and hearts gathered from chickens slaughtered at 42 days. Determinations were made on fresh products and aimed content in water, dry matter, proteins and NES; also we calculate the energetic value.
    Regarding protein content of gizzards and hearts, our data shown a decreasing of the values at the same time with the increasing of slaughtering age; the differences between those 3 batches being without statistical significance (P˃0.05).
    Regarding fat content, both for hearts and gizzards, the best values were founded at chickens slaughtered at 42 days, higher with 0.91–2.78% in case of hearts and with 3.08–7.20% for gizzards face to the situation for the others slaughtering. Statiscally speaking, the differences were very significant (P<0.01) for gizzards (P₁ vs. P₃) as well as for hearts (I₁ vs. I₃).
    Through the obtained results for hybrid Ross 308, we could say that slaughtering age didn’t influence very significant the chemical composition of gizzards and hearts, with the exception of fat content, which increase with increasing of slaughtering age.

Key words: poultry, slaughtering, gizzards, hearts, chemical composition