Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic
نویسندگان
چکیده
منابع مشابه
Proximate Composition and Meat Quality of Broilers Reared under Different Production Systems
In this study, the physical-chemical characteristics and proximate composition of the meat of of two strains of broilers (Paraíso Pedrês and Máster gris plumé – Super Pesadão, utilized for semi-intensive rearing) and Cobb strain, utilized in intensive rearing systems) were evaluated. Differences related to strain and sex (males and females) were studied. Cobb broilers were slaughtered at 45 day...
متن کاملEffect of fast-, medium- and slow-growing strains on meat quality of chickens reared under the organic farming method.
The characteristics of meat quality, chemical and fatty acid composition, from fast-growing (FG) and medium-growing (MG) meat-type and slow-growing (SG) egg-type chickens reared under organic conditions were compared. Three-hundred and sixty 1-day-old male chicks, equally divided into three experimental groups represented by strains (FG: Cobb 700, MG: Naked neck Kabir and SG: Brown Classic Lohm...
متن کاملImprovement of meat quality in commercial beef and pork production systems
Meat quality is becoming more important as consumers worldwide are increasingly demanding consistently higher quality meat. This article looks at the improvement of meat quality and also focuses on applied animal husbandry practices that can influence meat quality. Breeding technology for meat quality is still in its infancy, and will only accelerate with new developments in genetic markers, ge...
متن کاملProduction and Reproduction of Egg- and Meat- type Quails Reared in Different Group Sizes
Eggand meat-type quails were reared in groups of different sizes with a fixed female-to-male ratio of 2 to 1 and an area of 158 cm per bird. The aim was to investigate the influence of group size on quail production and reproductive variables. To this end, 360 quails (180 meat and 180 egg-type quails) were assigned in a completely randomized experimental design to one of three treatments with t...
متن کاملQuality of chicken meat from conventional and organic production
Consumers believe that quality of foods from organic production is superior to foods from conventional production. The objectives of the present study have therefore been to compare the quality of chicken meat from organic and conventional production on the basis of traditional meat quality criteria. The experiment was organized as a field study. Fresh organic broiler carcasses were purchased d...
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ژورنال
عنوان ژورنال: Annals of Animal Science
سال: 2020
ISSN: 2300-8733
DOI: 10.2478/aoas-2019-0067