R.M. Radu-Rusu

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CONTRIBUTIONS ON THE NUTRITIONAL VALUE KNOWLEDGE FOR THE MEAT PRODUCED BY ROSS-308 CHICKEN HYBRID

R.M. Radu-Rusu, I. Vacaru-Opriş, M.G. Usturoi, Aida Albu

Abstract
Quality of those animal products used in human alimentation is in the top of mass-media and scientific field debates. The researches focused on the achievement of certain data related to poultry meat nutritional value: caloricity, proteins, lipids, amino acids, fatty acids and cholesterol content. 60 Ross-308 broilers have been reared till slaughtering (42 days) then some muscular samples have been taken from breast, wings, thighs and shanks. The samples followed some analytical methods: oven drying, calcination, Kjeldahl and Soxhlet for raw chemical content and caloricity, HPLC for amino acids content, gas-cromatography for cholesterol and fatty acids contents. Energetic value ranged between 138.93-200.28 Kcal/100 g. Maximal proteins level was found in pectoral muscles (23.80%), respectively lipids minimal (0.95%). Lysine had the highest level in thighs muscles (6.89-6.92g/100 g), while methionine in the wings ones (3.92-3.95g/100 g). Pectoral muscles were richer in threonine (1.59-1.72g/100 g). Saturated fatty acids quantity was higher in red muscles (1.123 g/100 g), than in white ones (0.336 g/100 g). Thighs musculature was the richest in O-3 fatty acids (0.107 g/100 g). Cholesterol reach maximal value in thighs muscles (82-83 mg/100 g). The acquired data revealed that although breast fillet meat is more dietetic, higher nutritional value is characteristic to limbs musculature.

Key words: poultry meat, caloricity, amino acids, fatty acids, cholesterol