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Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F99%3A23400006%21RIV%2F2000%2FMSM%2F432100
rdf:type
n13:Vysledek skos:Concept
dcterms:description
The dependence of total lipid (TL), cholesterol and 15 fatty acids content in breast and thigh muscle on the live weight at 42 days was determined in 54 broiler chickens (ROSS 208) fed by a commercial feed mixture. TL increased (P<0,05) and cholesterol concentration in TL decreased (P<0,01) in both tissues with the increasing growth intensity. Content of arachidonic acid decreased (P<0,01) without changing of linoleic acid content with the increasing growth intensiOn the other hand, with the significant increase (P<0,05) of alfa-linolenic acid content, content of any other of n3 PUFA was not influenced (P<0,05) by the increasing growth intensity of chickens. The PUFA n6/n3 ratio decreased with the increasing live weight both in breast and in thigh meat (P<0,05). This ratio was higher (P<0,01) in thigh meat (13,5) in comparison with breast meat (7,6). The dependence of total lipid (TL), cholesterol and 15 fatty acids content in breast and thigh muscle on the live weight at 42 days was determined in 54 broiler chickens (ROSS 208) fed by a commercial feed mixture. TL increased (P<0,05) and cholesterol concentration in TL decreased (P<0,01) in both tissues with the increasing growth intensity. Content of arachidonic acid decreased (P<0,01) without changing of linoleic acid content with the increasing growth intensiOn the other hand, with the significant increase (P<0,05) of alfa-linolenic acid content, content of any other of n3 PUFA was not influenced (P<0,05) by the increasing growth intensity of chickens. The PUFA n6/n3 ratio decreased with the increasing live weight both in breast and in thigh meat (P<0,05). This ratio was higher (P<0,01) in thigh meat (13,5) in comparison with breast meat (7,6).
dcterms:title
Effect of the growth intensity on cholesterol and fatty acids content in broiler chicken breast and thigh muscle Effect of the growth intensity on cholesterol and fatty acids content in broiler chicken breast and thigh muscle
skos:prefLabel
Effect of the growth intensity on cholesterol and fatty acids content in broiler chicken breast and thigh muscle Effect of the growth intensity on cholesterol and fatty acids content in broiler chicken breast and thigh muscle
skos:notation
RIV/62156489:43210/99:23400006!RIV/2000/MSM/432100
n3:strany
123
n3:aktivita
n10:P
n3:aktivity
P(GA525/97/0095)
n3:dodaniDat
n15:2000
n3:domaciTvurceVysledku
Zelenka, Jiří Komprda, Tomáš
n3:druhVysledku
n14:D
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
739530
n3:idVysledku
RIV/62156489:43210/99:23400006
n3:jazykVysledku
n11:eng
n3:klicovaSlova
chickens;fatty acids;cholesterol;growth intensity
n3:klicoveSlovo
n7:growth%20intensity n7:cholesterol n7:chickens n7:fatty%20acids
n3:kontrolniKodProRIV
[D85C6A489533]
n3:mistoVydani
Bologna, Italy
n3:nazevZdroje
Poultry meat quality
n3:obor
n12:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
5
n3:projekt
n9:GA525%2F97%2F0095
n3:rokUplatneniVysledku
n15:1999
n3:tvurceVysledku
Zelenka, Jiří Foltýn, Jindřich Tieffová, Pavla Komprda, Tomáš Štohandlová, Marta
s:numberOfPages
6
n4:hasPublisher
WPSA European symposia
n8:organizacniJednotka
43210