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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F11%3A43870323%21RIV12-MSM-16270___
rdf:type
skos:Concept n14:Vysledek
dcterms: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.
dcterms:title
Comparison of nutritional values of pheasant and broiler meats Comparison of nutritional values of pheasant and broiler meats
skos:prefLabel
Comparison of nutritional values of pheasant and broiler meats Comparison of nutritional values of pheasant and broiler meats
skos:notation
RIV/62157124:16270/11:43870323!RIV12-MSM-16270___
n14:predkladatel
n15:orjk%3A16270
n3:aktivita
n19:V
n3:aktivity
V
n3:cisloPeriodika
4
n3:dodaniDat
n9:2012
n3:domaciTvurceVysledku
n13:6500498 n13:2163373 Jámbor, Márk n13:4282264
n3:druhVysledku
n5:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n11:predkladatel
n3:idSjednocenehoVysledku
191198
n3:idVysledku
RIV/62157124:16270/11:43870323
n3:jazykVysledku
n4:eng
n3:klicovaSlova
chemical analysis; breast and thigh muscles; broiler chicken; common pheasant
n3:klicoveSlovo
n8:chemical%20analysis n8:common%20pheasant n8:breast%20and%20thigh%20muscles n8:broiler%20chicken
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[7E7D892DB3ED]
n3:nazevZdroje
Acta veterinaria Brno
n3:obor
n12:GH
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n9:2011
n3:svazekPeriodika
80
n3:tvurceVysledku
Jámbor, Márk Karásková, Kateřina Suchý, Pavel Straková, Eva Navrátil, Petr
n3:wos
000301811400009
s:issn
0001-7213
s:numberOfPages
5
n17:doi
10.2754/avb201180040373
n16:organizacniJednotka
16270