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Preliminary research of several nutrients analyzed in different commercial portions of poultry meat

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dc.contributor.author Costache, M.
dc.contributor.author Van, Il.
dc.date.accessioned 2021-05-04T07:47:11Z
dc.date.available 2021-05-04T07:47:11Z
dc.date.issued 2020
dc.identifier.citation Costache, M., Il. Van. 2020. "Preliminary research of several nutrients analyzed in different commercial portions of poultry meat". Lucrări Științifice USAMV - Iași Seria Zootehnie 73(25): 167-172.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1043
dc.description.abstract In this project, four different poultry species have been selected, for each two different commercial parts further on being included in the study: breast and thigh. The analysis included nutritive quality parameters such as: free fat, protein (nitrogen), water, ash, and collagen. The project used the following standardized methods of analysis: SR ISO 1442:2010, SR ISO 3496:1997/A1:1999, SR ISO 936:2009, SR ISO 1444:2008 and SR ISO 937:2007. Also, the statistical analysis was performed using the IBM® SPSS® Statistics 20 (comparison between species and commercial parts). The results were mostly similar to the ones found in the scientific literature. The difference between the fat content of goose meat and turkey meat was statistically significant (p < 0.0001) (for both commercial parts). Also, the water content was lower for goose meat compared to the other commercial parts of the species selected for the study. The ash content was not different between the parts and species included in the study, and the same could be observed for the collagen. As for the chicken meat commercial parts, it can be confirmed what the scientific literature was mentioning in different other studies: the protein content (nitrogen percentage) of the breast meat part is higher compared to the thigh part, for the same species. The main conclusion of this study could be that these preliminary results are valuable and may be followed through with a thorough analysis of the amino acids and fatty acids profiles, for further comparisons. en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject animal products en_US
dc.subject poultry meat en_US
dc.subject nutrients en_US
dc.title Preliminary research of several nutrients analyzed in different commercial portions of poultry meat en_US
dc.type Article en_US
dc.author.affiliation M. Costache, Il. Van, University of Agricultural Sciences and Veterinary Medicine of Bucharest, Romania
dc.publicationName Scientific Papers Animal Sciences USAMV Iași
dc.publicationName Lucrări Științifice Seria Zootehnie - USAMV Iași
dc.volume 73(25)
dc.publicationDate 2020
dc.startingPage 167
dc.endingPage 172
dc.identifier.eissn 2067-2330


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)