"fattening; pheasant chicks"@en . "4"^^ . "16270" . . "P(QH91276)" . "The analysis results indicate that during the growth of pheasants, the chemical composition of their meat changes notably. From dietetic point of view, this meat is very valuable for its high content of meat proteins. Dynamics of proteosynthesis in muscles decreases with the age of pheasant chicks and during the last feeding period (Day 70 to 90), fat deposition in thighs increases. Higher fat deposition in thigh area is typical for poultry. In pheasants, higher fat deposition is also caused by the fact that they require twice as long period of fattening as broiler chickens until they reach slaughter age."@en . "Zapletal, David" . . "1210-4086" . . "21" . . . "3"^^ . "CZ - \u010Cesk\u00E1 republika" . . "[5952F674B1DB]" . . . "Z v\u00FDsledk\u016F anal\u00FDz vypl\u00FDv\u00E1, \u017Ee v chemick\u00E9m slo\u017Een\u00ED masa ba\u017Eant\u016F doch\u00E1z\u00ED v pr\u016Fb\u011Bhu jejich v\u00FDvoje k v\u00FDrazn\u00FDm zm\u011Bn\u00E1m. Z dietetick\u00E9ho hlediska lze vysoce pozitivn\u011B hodnotit vysok\u00FD obsah svalov\u00FDch protein\u016F. Dynamika proteosynt\u00E9zy ve svalech s v\u011Bkem ba\u017Eant\u00EDch ku\u0159at postupn\u011B kles\u00E1 a v posledn\u00EDm krmn\u00E9m obdob\u00ED (mezi 70. a 90. dnem) doch\u00E1z\u00ED ke zvy\u0161ov\u00E1n\u00ED ukl\u00E1d\u00E1n\u00ED tuk\u016F ve stehenn\u00EDch parti\u00EDch. Vy\u0161\u0161\u00ED ukl\u00E1d\u00E1n\u00ED tuku ve stehenn\u00EDch parti\u00EDch je pro dr\u016Fbe\u017E typick\u00E9 a u ba\u017Eant\u016F ho zvy\u0161uje tak\u00E9 fakt, \u017Ee ba\u017Eanti vy\u017Eaduj\u00ED do jate\u010Dn\u00E9 zralosti oproti ku\u0159ec\u00EDm brojler\u016Fm dvojn\u00E1sobnou dobu v\u00FDkrmu."@cs . . . "5" . "Z v\u00FDsledk\u016F anal\u00FDz vypl\u00FDv\u00E1, \u017Ee v chemick\u00E9m slo\u017Een\u00ED masa ba\u017Eant\u016F doch\u00E1z\u00ED v pr\u016Fb\u011Bhu jejich v\u00FDvoje k v\u00FDrazn\u00FDm zm\u011Bn\u00E1m. Z dietetick\u00E9ho hlediska lze vysoce pozitivn\u011B hodnotit vysok\u00FD obsah svalov\u00FDch protein\u016F. Dynamika proteosynt\u00E9zy ve svalech s v\u011Bkem ba\u017Eant\u00EDch ku\u0159at postupn\u011B kles\u00E1 a v posledn\u00EDm krmn\u00E9m obdob\u00ED (mezi 70. a 90. dnem) doch\u00E1z\u00ED ke zvy\u0161ov\u00E1n\u00ED ukl\u00E1d\u00E1n\u00ED tuk\u016F ve stehenn\u00EDch parti\u00EDch. Vy\u0161\u0161\u00ED ukl\u00E1d\u00E1n\u00ED tuku ve stehenn\u00EDch parti\u00EDch je pro dr\u016Fbe\u017E typick\u00E9 a u ba\u017Eant\u016F ho zvy\u0161uje tak\u00E9 fakt, \u017Ee ba\u017Eanti vy\u017Eaduj\u00ED do jate\u010Dn\u00E9 zralosti oproti ku\u0159ec\u00EDm brojler\u016Fm dvojn\u00E1sobnou dobu v\u00FDkrmu." . . "Steinhauser, Ladislav" . "Intensive fattening of pheasants I."@en . "Such\u00FD, Pavel" . "Maso" . "Intenzivn\u00ED v\u00FDkrm ba\u017Eant\u016F I." . "Intensive fattening of pheasants I."@en . "Intenzivn\u00ED v\u00FDkrm ba\u017Eant\u016F I."@cs . . . "Intenzivn\u00ED v\u00FDkrm ba\u017Eant\u016F I." . "Strakov\u00E1, Eva" . "264368" . . "4"^^ . "RIV/62157124:16270/10:00002985" . . "Intenzivn\u00ED v\u00FDkrm ba\u017Eant\u016F I."@cs . "RIV/62157124:16270/10:00002985!RIV11-MZE-16270___" . . .