Adela Marcu


THE INFLUENCE OF FEED ENERGY AND PROTEIN LEVEL ON THE SLAUGHTER PERFORMANCE FOR “LOHMANN MEAT” HYBRID

Adela Marcu, I. Vacaru-Opriş, A. Marcu, Maria Nicula, Gabi Dumitrescu, D. Dronca, B. Kelciov

Abstract
In this paper was studied the influence of feed energy and protein levels on slaughtering efficiency and participation of the trenched parts in the whole carcass structure in „LOHMANN MEAT” hybrid sacrificed 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). Carcasses weight and the trenched parts in the whole carcasses structure was determined by gravimetric measurements. Statistical analaysis was performed with Microsoft Excel speedsheet application and analysis of variance by Mann Whitney test. The fresh carcasses at slaughtering efficiency had values from 77.26%- Lexp.2 to 79.15%-Lexp.1. After 24 hours of refrigeration, these values decrease by 1,28%-Lexp.2, 1,42%-Lc and 1,43%-Lexp.1. For participation of the trenched parts (breast, wings, thighs and shaks) in the whole carcasses structure, the group Lexp.1 were registered the highest values, and the group Lexp.2 the lowest values for the breast and the highest values for the other parts (head, neck, back and legs). The group Lexp.1, which received feed with high protein energy-level, average values for the studied indicators were higher than Lc and Lexp.2.

Key words: chicken meat, major carcass parts, slaughtering efficiency


INFLUENŢA NIVELULUI ENERGETIC ŞI PROTEIC AL HRANEI ASUPRA UNOR PERFORMANŢE LA SACRIFICARE PENTRU HIBRIDUL „LOHMANN MEAT”

Adela Marcu, I. Vacaru-Opriş, A. Marcu, Maria Nicula, Gabi Dumitrescu, D. Dronca, B. Kelciov

Rezumat
În aceasta lucrare s-a urmarit influenta nivelului energo-proteic al hranei asupra randamentului la sacrificare si a participarii principalelor portiuni transate în alcatuirea carcasei, la hibridul „LOHMANN MEAT” 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 energetic si proteic diferit (Lc-conform standardului hibridului, Lexp.1-mai ridicat cu 10% si Lexp.2-mai scazut cu 10% fata de standardul hibridului). Greutatea carcasei si a portiunilor transate s-a determinat prin masuratori gravimetrice. Pentru prelucrarea statistica s-a folosit aplicatia de calcul Microsoft Excel si testul de analiza a variantei Mann Whitney. Pe carcasele calde randamentul la sacrificare a avut valori de la 77,26%-Lexp.2 pâna la 79,15%-Lexp.1. Dupa 24 ore de refrigerare, s-a înregistrat o reducere a cestor valori cu 1,28%-Lexp.2, 1,42%-Lc si 1,43%-Lexp.1. Pentru participarea principalelor portiuni transate (piept, aripi, pulpe) în alcatuirea carcasei, la lotul Lexp.1 s-au înregistrat cele mai ridicate valori, iar la Lexp.2 cele mai scazute valori pentru ponderea pieptului si cele mai ridicate valori pentru ponderea tacâmului (cap, gât, spinare si gheare). La lotul Lexp.1, care a beneficiat de nutreturi cu nivel energo-proteic ridicat, valorile medii pentru indicatorii studiati au fost superioare fata de Lc si Lexp.2.

Cuvinte cheie: carne de pui, partile principale ale carcasei, randamentul la sacrificare