Search results for "3104 Producción Animal"

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Meat quality of commercial chickens reared in different production systems: industrial, range and organic

2020

Abstract Meat is an important part of the human diet since it provides several nutrients. However, the amount of these nutrients can differ according to several factors. With this in mind, the present research was designed with the main objective of evaluating the effect of production system of broiler chickens (industrial, range and organic) on meat quality. The physicochemical, chemical and nutritional characteristics were determined in breast and drumstick meat. The organic chickens presented the lowest amounts of fat and cholesterol and the highest amounts of protein. The colour was also influenced by the production system, where organic and range chickens had the highest values of redn…

Range (biology)3309 Tecnología de Los Alimentosmedia_common.quotation_subject010401 analytical chemistry0402 animal and dairy sciencefood and beverages04 agricultural and veterinary sciencesBiology040201 dairy & animal science01 natural sciences3104 Producción Animal0104 chemical sciences2302.90 Bioquímica de AlimentosPoultry meatQuality (business)lipids (amino acids peptides and proteins)Food scienceFood qualitymedia_common
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