The Influence of the Feed Protein and Energy Level on the Meat Chemical Composition at „Lohmann Meat” Hybrid
Keywords:chemical composition, dry matter, lipids, minerals, proteins
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 „LOHMANN MEAT” 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 males the pectoral muscle had a greater amount of dry matter, compared with females, the situation is reversed when has been referring to the muscles of the thighs and shanks. The proteins content in meat has presented variation depending on: sex (in males was registred big values comparative with females), anatomical region (in pectorals was registred maximum values and in thighs minimum values) and nutrition (feed with energy and protein high level was determined incresed content the protein in meat). The lipids content in meat showed the biggest variation between muscles analyzed, with minimum values in the pectoral muscles (from 0.67 at males-Lexp. to 0,95% in females-Lc) and maximum values in the upper thigh muscles (from 6.97% in males-Lexp. to 8,23% in females-Lc). The high quality value on meat has been at the Lexp. group, which in all cases had the highest protein content and lowest lipids content in muscles.
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