About: Razlike u sadržaju i sastavu masti u mišićnom tkivu prsa i zabataka kod brojlerskih pilića

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About: Razlike u sadržaju i sastavu masti u mišićnom tkivu prsa i zabataka kod brojlerskih pilića Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Cilj rada bio je utvrditi razlike u sastavu masnih kiselina masti mišićnog tkiva prsa i zabataka u pjetlića hibridne kombinacije ROSS 308. U 40. danu tova pjetlići su postigli prosječnu živu masu od 2.829 +- 0.299 g. Iz rezultata istraživanja proizlazi masti (82.64 g per kg) u usporedbi s mišićnim tkivom prsa (14.28 g per kg). Na temelju analiza utvrdeno je da postoje razlike i u kakvoći, tj. u sastavu masnih kiselina (FA). Unatoč većem udjelu PUFA, u mišićnom tkivu zabataka pilića bio je hranidbeno povoljniji omjer n-3 FA/n-6 FA kod mišićnog tkiva prsa (1:9.25), u usporedbi s mišićnim tkivom zabataka (1:10.43). Iz rezultata istraživanja proizlazi da je, s gledišta prehrane ljudi, mišićno tkivo prsa dijetetski povoljnije od mišićnog tkiva zabataka ne samo zbog nižeg sadržaja ukupne mišićne masti već i zbog povoljnijeg omjera n-3 FA/n-6 FA. The main aim of this work was to determine the differences in fatty acid composition of breast and thigh muscles in male ROSS 308 hybrid combination chickens. The mean live weight of male chickens on Day 40 of fattening was 2.829 +- 0.299 g. It follows from the results that fat content in thigh muscles of chickens (82.64 g per kg) is very significantly higher (P ? 0.01) than that in breast muscles (14.28 g per kg). Analyses also revealed the differences in fat quality i.e. fatty acid composition (FAs), between both types of muscles. Although the content of PUFAs in thigh muscles was higher, the n-3 FAs/n-6 FAs ratio in breast muscles (1:9.25) was more favourable from a dietetic point of view than that in thigh muscles (1:10.43). It follows from the results that breast muscles characterized by the lower amount of muscle fat and a more favourable n-3 FAs/n-6 FAs ratio are dietetically more suitable for human nutrition than thigh muscles. (en)
Title	Razlike u sadržaju i sastavu masti u mišićnom tkivu prsa i zabataka kod brojlerskih pilića Differences in fat content and fatty acid composition of breast and thigh muscles in broiler chickens (en)
skos:prefLabel	Razlike u sadržaju i sastavu masti u mišićnom tkivu prsa i zabataka kod brojlerskih pilića Differences in fat content and fatty acid composition of breast and thigh muscles in broiler chickens (en)
skos:notation	RIV/62157124:16270/11:43870347!RIV12-MSM-16270___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Večerek, Vladimír Straková, Eva Suchý, Pavel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	225749
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/11:43870347
http://linked.open...riv/jazykVysledku	ser - srbochorvatština
http://linked.open.../riv/klicovaSlova	the content and quality of muscle fat; breast and thigh muscles; broiler chickens (en)
http://linked.open.../riv/klicoveSlovo	breast and thigh muscles broiler chickens the content and quality of muscle fat
http://linked.open...odStatuVydavatele	HR - Chorvatská republika
http://linked.open...ontrolniKodProRIV	[80F279CC2312]
http://linked.open...i/riv/nazevZdroje	Krmiva Zagreb
http://linked.open...in/vavai/riv/obor	GH
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	53
http://linked.open...iv/tvurceVysledku	Straková, Eva Suchý, Pavel Večerek, Vladimír Kroupa, Leo Mas, Nora Šerman, Vlasta
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0023-4850
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	16270

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