THE CHEMICAL COMPOSITION OF MEAT OBTAINED FROM KABIR POULTRY

Ştefania Elida Jitariuc (Sava), R.M. Radu-Rusu, Al. Usturoi, Roxana Nicoleta Raţu, D.C. Roşca, M.G. Usturoi

Abstract
   The current consumer market requires poultry meat from other breeding systems than industrial ones, but also from other hybrids than the fast growing ones. The chemical analyzes related to this study were performed on samples taken from the pectoral, pulp and wing muscles, respectively, obtained from birds of both Kabir breeds, slaughtered at the age of 50 days. Meat harvested from the female breast area contained 0.1% more dry matter (24.03 vs. 23.93 g / 100 g) and 0.17% more lipids (1.03 vs. 0, 86 g / 100g) and that of males with 0.03% more protein (22.02 vs. 21.99 g / 100 g). For the musculature of the wings, in the females there were registered higher levels by 0.12% for the dry matter. (26.58 vs. 26.46 g / 100 g) and 0.19% for lipids (3.69 vs. 3.50 g / 100 g), but less than 0.05% for proteins (21, 89 vs. 21.94 g / 100 g). In the case of the whole leg, the samples taken from females had higher contents both in the dry matter (25.76 vs. 25.51 g / 100 g), as well as in proteins (20.16 vs. 20.11 g / 100 g) and lipids (4.45 vs. 4.28 g / 100 g). The final conclusion of the research was that the Kabir birds produce high quality meat from a chemical composition point of view.

Key words: Kabir hens, meat, chemical composition