Hostname: page-component-6bf8c574d5-9nwgx Total loading time: 0 Render date: 2025-02-14T23:44:49.584Z Has data issue: false hasContentIssue false
  • English
  • Français

Total fat proportions and fatty acid profile in muscles of 42-day-old broiler chickens of different body weights

Published online by Cambridge University Press:  20 November 2017

K. Połtowicz ,
J. Calik ,
S. Wężyk ,
P. Paściak  and
D. Wojtysiak
K. Połtowicz
Affiliation:
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
J. Calik
Affiliation:
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
S. Wężyk
Affiliation:
Department of Poultry Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
P. Paściak
Affiliation:
Ekopig Sp. z o.o., 42-510 Wojkowice Kościelne, Poland
D. Wojtysiak
Affiliation:
Department of Animal Anatomy, Agricultural University, Poland
Get access

Extract

Low fatness is one of the reasons why chicken meat is considered healthier than the meat of other farm animal species (Kijowski, 2000). Many research findings show, however, that the level and composition of fat in the body are subject to constant change, while the rate and direction of these changes are related to origin, sex, age and growth rate of the chickens (Komprda et al. 2000; Sütö et al., 1998). The results of studies available for the effect of body weight on meat quality of broiler chickens usually concern birds of different origin or those subjected to different length of the rearing period. The aim of the present experiment was to determine the effect of final body weight on crude fat percentage and fatty acid profile of breast and leg muscles of 42-day-old broiler chickens.

Type
Poster Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2004 , 2004 , pp. 109
Copyright
Copyright © The British Society of Animal Science 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Kijowski, J. (2000). Wartość żywieniowa mięsa drobiowego. Mag. Wet. Supl. Drób, 84–85 Google Scholar
Komprda, T., Zelenka, J., Tieffova, P., Stohandlowa, M., Foltyn, J., Fajmova, E. (2000). Effect of total lipid, cholesterol and fatty acids content in tissues of fast and slow growing chickens. Arch. Geflügelk. 64(3): 121–128 Google Scholar
Sütö, Z., Horn, P., Jensen, J.F., Sorensen, P., Csapo, J. (1998). Carcass traits, abdominal fat deposition and chemical composition of commercial meat type chickens during a twenty week growing period. Arch. Geflügelk. 62: 21–25 Google Scholar