THE INFLUENCE OF FEED PROTEIN AND ENERGY LEVEL ON MEAT CHEMICAL COMPOSITION FROM DIFFERENT ANATOMICAL REGIONS AT “Cobb 500” HYBRID

Abstract

In order to increase quantity and quality of white meat, breeders are orienting to exploitation of hybrids with distinguished growing and slaughtering performances. In this experiment was followed the influence of protein level on meat chemical composition in different anatomic parts at Coob 500 hen commercial hybrid for meat. Breeding system for the two lots was on soil. For each phase, was assured optimal breeding condition according to the recommendations from Broiler Management Guid Coob 500- 2008. L1 had a feed with a protein and energy level higher then L2. After slaughtering, meat was sampled from three different corporal regions (chest, thigh and drumstick) and was analyzed water, protein and fats content at each sample. The results have showed that in chest muscles water and protein are in a higher percent and fat proportion is lower compared to haunch muscles. Comparing the two experimental lots can be seen obvious differences of water and protein in favour of lot 1. Fats content, at all kinds of muscles was in a high proportion to L2 in comparison with L1.

Keywords

• chemical composition
• chest muscles
• thigh
• drumstick