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
