| Attributes | Values |
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| rdf:type
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| Description
| - The analyses confirmed that broiler and pheasant meats significantly differ in the nutrient content including both organic and inorganic substances. Since there are many factors that may affect the content of water and dry matter in muscles (for example delays between slaughter and the collection of muscle tissue for the analysis during the carcass processing, between the collection of samples and muscle homogenization, between weighing the samples and their processing by drying and because of significant loss of water due to evaporation), the results of analyses were recalculated to 100% dry matter for correct interpretation. The content of water and dry matter differs not only between breast and thigh muscles in a particular species but also between pheasant and broiler chickens. Generally, thigh muscles contain more dry matter and less water than breast muscles whereas breast muscles in pheasant and broiler chickens contain less dry matter and more water. There are also differences between genders. Muscles from females have higher content of dry matter than muscles from males. Differences in breast muscles are even more significant. Due to the above-mentioned findings, the values of monitored parameters were recalculated to 100% dry matter in order to evaluate the values correctly and to provide a reliable comparison of nutritional values of muscles.
- The analyses confirmed that broiler and pheasant meats significantly differ in the nutrient content including both organic and inorganic substances. Since there are many factors that may affect the content of water and dry matter in muscles (for example delays between slaughter and the collection of muscle tissue for the analysis during the carcass processing, between the collection of samples and muscle homogenization, between weighing the samples and their processing by drying and because of significant loss of water due to evaporation), the results of analyses were recalculated to 100% dry matter for correct interpretation. The content of water and dry matter differs not only between breast and thigh muscles in a particular species but also between pheasant and broiler chickens. Generally, thigh muscles contain more dry matter and less water than breast muscles whereas breast muscles in pheasant and broiler chickens contain less dry matter and more water. There are also differences between genders. Muscles from females have higher content of dry matter than muscles from males. Differences in breast muscles are even more significant. Due to the above-mentioned findings, the values of monitored parameters were recalculated to 100% dry matter in order to evaluate the values correctly and to provide a reliable comparison of nutritional values of muscles. (en)
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| Title
| - Comparison of nutritional values of pheasant and broiler meats
- Comparison of nutritional values of pheasant and broiler meats (en)
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| skos:prefLabel
| - Comparison of nutritional values of pheasant and broiler meats
- Comparison of nutritional values of pheasant and broiler meats (en)
|
| skos:notation
| - RIV/62157124:16270/11:43870323!RIV12-MSM-16270___
|
| http://linked.open...avai/predkladatel
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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...iv/cisloPeriodika
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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/62157124:16270/11:43870323
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - chemical analysis; breast and thigh muscles; broiler chicken; common pheasant (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Jámbor, Márk
- Karásková, Kateřina
- Navrátil, Petr
- Straková, Eva
- Suchý, Pavel
|
| http://linked.open...ain/vavai/riv/wos
| |
| issn
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| number of pages
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| http://bibframe.org/vocab/doi
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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