The Influence of Feed Energy and Protein Level on Meat Quality at „Hubbard F15” Broiler Chickens
Keywords:
broiler chicken, carcasses, chemical composition of meat, meat/bones ratioAbstract
In this paper was studied the influence of feed energy-protein level on the carcasses characteristics (participation of the cut parts from the whole carcasses structure and meat/bone ratio) and meat chemical composition from different anatomical regions at broiler chickens belonging „Hubbard F15” hybrid, slaughtered at 42 days old. Broilers were divided in three groups: control group (Lc) and two experimental groups, which had received feed compound with different level of energy and protein (Lc-according standard; Lexp1-higher by 10% and Lexp2-lower by 10%). After slaughter, on each group were determined carcass characteristics, using gravimetric measurements and chemical composition of meat, using STAS methods. For participation quota of the cut parts from the whole carcasses structure were registered the highest values at Lexp1 group for thighs and breast, and at the Lexp2 group were the lowest values for these parts and the highest values for the other remaining parts from carcasses. The meat/bones ratio has registered values from 3.66/1, at Lexp2 group up to 4.07/1, at Lexp1 group. For chemical composition of meat, in the breast muscles was a greater amount of proteins, and the situation was reversed in the muscles of the thighs and drumsticks. Consequently, after chemical composition assessment in the studied muscles at Lexp1 group was found the highest protein content and lowest lipids content, as compared with Lc and Lexp2 groups. At the Lexp1 group, feed with higher content protein and energy level have positively influenced participation quota of the cut parts in the whole carcasses structure (breast and thighs), the meat/bone ratio and the chemical composition of meat (proteins and lipids).
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