About: Production properties and meat quality of poultry from organic and classic production

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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	The consumers believe that quality of organic food is higher than conventional production foods. The aim of present study was to investigate qualitative and quantitative properties of meat from organic and conventional production systems as currently provided in markets for Czech consumers. 14 organic and 19 conventional fresh broilers have been obtained from two farms and were evaluated for production properties (carcass portions yield and weight), skin color (breast and leg) and chemicals parameters (dry matter, total protein, fat and ash) of breast and leg. The conventional poultry breast yielded and weighted higher (P { 0.01) than organic poultry breast. The color parameters indicated that the skin of organic chickens (breast and leg) was more yellow. Protein content of organic breast meat was greater (P { 0.05) than conventional breast, on the contrary was fat contents were evaluated in organic breast lesser (P { 0.01) than conventional breast. According to this study the quality criteria of organic poultry meat indicated slightly superior to quality of conventional poultry meat. The consumers believe that quality of organic food is higher than conventional production foods. The aim of present study was to investigate qualitative and quantitative properties of meat from organic and conventional production systems as currently provided in markets for Czech consumers. 14 organic and 19 conventional fresh broilers have been obtained from two farms and were evaluated for production properties (carcass portions yield and weight), skin color (breast and leg) and chemicals parameters (dry matter, total protein, fat and ash) of breast and leg. The conventional poultry breast yielded and weighted higher (P { 0.01) than organic poultry breast. The color parameters indicated that the skin of organic chickens (breast and leg) was more yellow. Protein content of organic breast meat was greater (P { 0.05) than conventional breast, on the contrary was fat contents were evaluated in organic breast lesser (P { 0.01) than conventional breast. According to this study the quality criteria of organic poultry meat indicated slightly superior to quality of conventional poultry meat. (en)
Title	Production properties and meat quality of poultry from organic and classic production Production properties and meat quality of poultry from organic and classic production (en)
skos:prefLabel	Production properties and meat quality of poultry from organic and classic production Production properties and meat quality of poultry from organic and classic production (en)
skos:notation	RIV/62157124:16270/14:43873028!RIV15-MSM-16270___
http://linked.open...avai/riv/aktivita	I
http://linked.open...avai/riv/aktivity	I
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Buchtová, Hana Abdullah, Fouad Ali Abdullah
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
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	40002
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/14:43873028
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	meat quality; production properties; conventional; organic; broiler (en)
http://linked.open.../riv/klicoveSlovo	organic broiler conventional meat quality production properties
http://linked.open...ontrolniKodProRIV	[0AB1949C7BE7]
http://linked.open...v/mistoKonaniAkce	Štrbské pleso
http://linked.open...i/riv/mistoVydani	Košice
http://linked.open...i/riv/nazevZdroje	Zborník publikácií zo XVI. ročníka odbornej konferencie s medzinárodnou účasťou Manažment bezpečnosti a kvality potravinárskych výrobkov (poľnohospodárstvo-obchod-služby)
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...iv/tvurceVysledku	Buchtová, Hana Abdullah, Fouad Ali Abdullah
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2014-10-29 (xsd:date)
number of pages	6 (xsd:int)
http://purl.org/ne...btex#hasPublisher	ELSEWA, s.r.o.
https://schema.org/isbn	978-80-89385-21-8
http://localhost/t...ganizacniJednotka	16270

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