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| rdf:type
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| Description
| - The relatioship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and organoleptic characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 per cent of oil made either of seeds of the linseed cultivar Atalante (A) with a high content of a-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid. Meat of chickens fed L showed better sensory characteristics than meat of birds fed A. When tissue contained n-3 PUFA more than 180 mg/100 g, i.e. in thigh meat when chickens fed 3 % or more A and in breast meat when fed 7 % A, a significant fishy odour and taste as well as a slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly (P>0.05) in groups fed different diets. Thigh meat in the group with 1 % A was significantly (P<0.05) more fibrous than in the group with 7 % L; however, there were no differences in texture among other groups. Thigh meat of chicken
- The relatioship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and organoleptic characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 per cent of oil made either of seeds of the linseed cultivar Atalante (A) with a high content of a-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid. Meat of chickens fed L showed better sensory characteristics than meat of birds fed A. When tissue contained n-3 PUFA more than 180 mg/100 g, i.e. in thigh meat when chickens fed 3 % or more A and in breast meat when fed 7 % A, a significant fishy odour and taste as well as a slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly (P>0.05) in groups fed different diets. Thigh meat in the group with 1 % A was significantly (P<0.05) more fibrous than in the group with 7 % L; however, there were no differences in texture among other groups. Thigh meat of chicken (en)
- V pokusu byl sledován vliv rozdílného obsahu n-6 a n-3 PUFA v prsní a stehenní svalovině kuřat na organoleptické vlastnosti masa. Kuřata byla krmena směsmi obsahujícími 1, 3, 5 nebo 7 procent oleje připraveného buď ze lnu odrůdy Atalante (A) s vysokým obsahem kyseliny alfa-linolenové nebo z odrůdy Lola (L) s převažujícím obsahem kyseliny linolové. Maso kuřat krmených L mělo lepší senzorické vlastnosti než maso kuřat krmených A. Když svalovina obsahovala více než 180 mg n-3 PUFA/100 g, tj. stehenní svalovina při zkrmování 3 % a více A a prsní svalovina při zkrmování 7 % A, byl při senzorických zkouškách některými posuzovateli zaznamenán slabý rybí pach, rybí příchuť a mírná olejovitá pachuť. Ve vláknitosti, jemnosti a šťavnatosti prsní svaloviny nebyly průkazné rozdíly. Stehenní svalovina kuřat krmených L byla tužší, šťavnatější a chutnější než kuřat krmených A. Možnost zvyšování obsahu n-3 PUFA bez rizika zhoršení organoleptických vlastností masa jsou tedy omezené. Pokud byl obsah kyseliny alfa-linole (cs)
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| Title
| - Sensory characteristics of chicken meat with different content of n-3 and n-6 polyunsaturated fatty acids
- Sensory characteristics of chicken meat with different content of n-3 and n-6 polyunsaturated fatty acids (en)
- Senzorické vlastnosti kuřecího masa s rozdílným obsahem n-3 a n-6 polynenasycených mastných kyselin (cs)
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| skos:prefLabel
| - Sensory characteristics of chicken meat with different content of n-3 and n-6 polyunsaturated fatty acids
- Sensory characteristics of chicken meat with different content of n-3 and n-6 polyunsaturated fatty acids (en)
- Senzorické vlastnosti kuřecího masa s rozdílným obsahem n-3 a n-6 polynenasycených mastných kyselin (cs)
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| skos:notation
| - RIV/62156489:43210/08:00128864!RIV09-MSM-43210___
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/08:00128864
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - linseed oil; chicken meat; PUFA; organoleptic properties (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - 2nd International Scientific Poultry Days
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Doležal, Petr
- Zelenka, Jiří
- Jarošová, Alžbeta
- Schneiderová, Dana
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| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - Slovenská poľnohospodárska univerzita v Nitre
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| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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