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Description
  • The aim of this study was to evaluate the influence of Amaranthus (Amaranthus L.) fed in the diet in various forms (heat- prepared seed amaranths-popping, and no-heat-prepared seed, dry mass of amaranthus and fish meal) on sensory quality of the chicken (en)
  • The aim of this study was to evaluate the influence of Amaranthus (Amaranthus L.) fed in the diet in various forms (heat- prepared seed amaranths-popping, and no-heat-prepared seed, dry mass of amaranthus and fish meal) on sensory quality of the chickenmeat. Sensory evaluation was conducted on 80 chickens. There was no significant difference between meat of the cock and hens, but meat of the cock had better colour while hens had better texture, juiciness, odour and taste. Also there where no statistical significant differences in colour, texture, juiciness, odour and taste of legs, and colour, texture, juiciness of breasts. The worst odour and taste was significantly detected of cocks fed by fish meal, the best odour had meat of hens fed by no-heat-prepared seed, and the best taste had cocks fed by dry mass of amaranthus.
  • The aim of this study was to evaluate the influence of Amaranthus (Amaranthus L.) fed in the diet in various forms (heat- prepared seed amaranths-popping, and no-heat-prepared seed, dry mass of amaranthus and fish meal) on sensory quality of the chickenmeat. Sensory evaluation was conducted on 80 chickens. There was no significant difference between meat of the cock and hens, but meat of the cock had better colour while hens had better texture, juiciness, odour and taste. Also there where no statistical significant differences in colour, texture, juiciness, odour and taste of legs, and colour, texture, juiciness of breasts. The worst odour and taste was significantly detected of cocks fed by fish meal, the best odour had meat of hens fed by no-heat-prepared seed, and the best taste had cocks fed by dry mass of amaranthus. (cs)
Title
  • Senzorické hodnocení masa kurat krmených ruzným prídavkem amarantu.
  • Senzorické hodnocení masa kurat krmených ruzným prídavkem amarantu. (cs)
  • Sensory valuation of meat of chicken feeded various of addition of Amaranth (en)
skos:prefLabel
  • Senzorické hodnocení masa kurat krmených ruzným prídavkem amarantu.
  • Senzorické hodnocení masa kurat krmených ruzným prídavkem amarantu. (cs)
  • Sensory valuation of meat of chicken feeded various of addition of Amaranth (en)
skos:notation
  • RIV/00027162:_____/05:11:_3253!RIV06-MZE-00027162
http://linked.open.../vavai/riv/strany
  • 278
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QF3112)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 542349
http://linked.open...ai/riv/idVysledku
  • RIV/00027162:_____/05:11:_3253
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • amaranth, broiler chicken, metabolism, efficiency, replace of animal proteins (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [C3C33FDA5229]
http://linked.open...v/mistoKonaniAkce
  • Brno
http://linked.open...i/riv/mistoVydani
  • Brno
http://linked.open...i/riv/nazevZdroje
  • VI. Kábrtovy dietetické dny, Brno, 5.kvetna 200
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Simeonovová, Jana
  • Písaříková, Bohumila
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • VI. Kábrtovy dietetické dny, Brno, 5.kvetna 2005
https://schema.org/isbn
  • 80-7305-521-X
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