| Attributes | Values |
|---|
| rdf:type
| |
| Description
| - Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fish meal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth,10% of heat-treated Amarant - popping, 10% of dry mass of Amaranth). Addition of no-heat-treated and dry mass of Amaranth had positive effect on colour (paler meat), taste and odour (more desirable) than addition of fish-meal and heat-treated Amaranth.Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fish-meal. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed byAmaranth were positive evaluted in taste and odour and no group were quality as unacceptable for consumers. Contrasts between sex were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets.
- Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fish meal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth,10% of heat-treated Amarant - popping, 10% of dry mass of Amaranth). Addition of no-heat-treated and dry mass of Amaranth had positive effect on colour (paler meat), taste and odour (more desirable) than addition of fish-meal and heat-treated Amaranth.Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fish-meal. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed byAmaranth were positive evaluted in taste and odour and no group were quality as unacceptable for consumers. Contrasts between sex were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets. (en)
- Sensory-evaluation was conducted on 80 chickens (ROSS 308) 36 days old. Chickens were divided into groups by course of the diet addition of Amaranth or fish meal in basic fed diets BR1 and BR2 (addition 2% of fish meal, 10% of no-heat-treated Amaranth,10% of heat-treated Amarant - popping, 10% of dry mass of Amaranth). Addition of no-heat-treated and dry mass of Amaranth had positive effect on colour (paler meat), taste and odour (more desirable) than addition of fish-meal and heat-treated Amaranth.Members of evaluation group detected moderate fish aftertaste and false taste of thighs at meat, when chickens were fed by fish-meal. This diet was evaluated as more desirable than others groups in relation to taste and odour of meat. All groups fed byAmaranth were positive evaluted in taste and odour and no group were quality as unacceptable for consumers. Contrasts between sex were not indicated in this age of young chickens, but only tendency to better texture and taste of the meat of pullets. (cs)
|
| Title
| - Senzorická analýza masa kohoutků a slepiček krmených krmnou směsí s přídavkem amarantu nebo rybí moučky
- Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fish meal (en)
- Senzorická analýza masa kohoutků a slepiček krmených krmnou směsí s přídavkem amarantu nebo rybí moučky (cs)
|
| skos:prefLabel
| - Senzorická analýza masa kohoutků a slepiček krmených krmnou směsí s přídavkem amarantu nebo rybí moučky
- Sensory analysis of meat of cockerels and pullets fed with diets containing Amaranth or fish meal (en)
- Senzorická analýza masa kohoutků a slepiček krmených krmnou směsí s přídavkem amarantu nebo rybí moučky (cs)
|
| skos:notation
| - RIV/00027162:_____/05:06000066!RIV06-MZE-00027162
|
| http://linked.open.../vavai/riv/strany
| |
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(QF3112), Z(MSM 432100001), Z(MZE0002716201)
|
| http://linked.open...iv/cisloPeriodika
| |
| 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
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/00027162:_____/05:06000066
|
| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - chicken meat; sensory properties; carcass-quality; texture; no-heat-treated Amaranth; popping; dry mass; fish-meal (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| - Acta universitatis agriculturae et silviculturae Mendelianae Brunensis
|
| 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...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| |
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
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