THE INFLUENCE OF FEED PROTEIN AND ENERGY LEVEL ON MEAT CHEMICAL COMPOSITION AT "ARBOR ACRES" HYBRID
Adela Marcu, I. Vacaru-Opriş, A. Marcu, Maria Nicula, D. Dronca, Gabi Dumitrescu, B. Kelciov
Abstract
In this paper was studied the influence of feed energy-protein level on the chemical composition of meat from different anatomical regions in broiler chicken meat belonging "ARBOR ACRES" hybrid, slaughtered at 42 days old. At the three groups (control group-Lc, experimental groups Lexp.1 and Lexp.2) were given feed mixed with different level of energy and protein (Lc-standard hybrid, Lexp.1-higher by 10% and Lexp.2-lower by 10% compared to standard hybrid). After slaughter, from each group were sampled in 10 cases (five females and five males) from different anatomical regions (breast, thighs and shanks) and was determined the chemical composition (water, dry matter, protein, lipids and minerals) usind STAS methods. Statistical analaysis was performed with Microsoft Excel speedsheet application and analysis of variance by Mann Whitney test. For males the pectoral muscle had a greater amount of dry matter, compared with females, the situation is reversed when referring to the muscles of the thighs and shanks. Fat meat showed the biggest variation between muscles analyzed, with minimum values in the pectoral muscles (from 0.67 to 1.48%) and maximum values in the upper thigh muscles (6.97 to 9.89%). The high nutritional value of meat occurred in the group Lexp.1, in all cases had the highest protein and lowest fat content in muscles.
Key words: chemical composition, pectoral muscles, thighs, shanks
INFLUENŢA NIVELULUI PROTEIC ŞI ENERGETIC AL HRANEI ASUPRA COMPOZIŢIEI CHIMICE A CĂRNII LA HIBRIDUL "ARBOR ACRES"
Adela Marcu, I. Vacaru-Opriş, A. Marcu, Maria Nicula, D. Dronca, Gabi Dumitrescu, B. Kelciov
Rezumat
In aceasta lucrare s-a studiat influenta nivelului energo-proteic al hranei asupra compozitiei chimice a carnii din diferite regiuni anatomice la puii broiler de gaina pentru carne apartinând hibridului "ARBOR ACRES", sacrificat la vârsta de 42 zile. La cele trei loturi (lot de control-Lc, loturi experimentale Lexp.1 si Lexp.2) s-au administrat nutreturi combinate cu nivel proteic si energetic diferit (Lc-conform standardului hibridului, Lexp.1-mai ridicat cu 10% si Lexp.2-mai scazut cu 10% fata de standardul hibridului). Dupa sacrificare, de la fiecare lot, s-au prelevat probe din 10 carcase (cinci femele si cinci masculi), din regiuni anatomice diferite (piept, pulpe superioare si pulpe inferioare) si s-a determinat compozitia chimica (apa, substanta uscata, proteine, grasimi si cenusa) prin metodele Stas. Prelucrarea statistica a datelor s-a facut cu aplicatia de calcul Microsoft Excel si testul de analiza a variantei Mann Whitney. În cazul muschilor pectorali, masculii au avut o cantitate mai mare de substanta uscata, comparativ cu femelele, situatia fiind inversa, când se face referire la muschii pulpei superioare si ai pulpei inferioare. Grasimile din carne au prezentat cea mai mare variatie între muschii analizati, cu valori minime în muschii pectorali (0,67-1,48%) si valori maxime în muschii pulpei superioare (6,97-9,89%). Cea mai ridicata valoare nutritiva a carnii s-a înregistrat la lotul Lexp.1 care, în toate cazurile a avut cel mai ridicat continut de proteine si cel mai scazut continut de grasime în muschi.
Cuvinte cheie: carne de pui, compozitie chimica, muschii pectorali
