Meat quality of broilers from different rearing systems

dc.creatorAGUIAR, A. P. S.
dc.creatorCONTRERAS-CASTILLO, C. J.
dc.creatorBAGGIO, S. R.
dc.creatorVICENTE, E.
dc.date.accessioned2012-10-19T02:21:19Z
dc.date.accessioned2018-07-04T14:52:35Z
dc.date.available2012-10-19T02:21:19Z
dc.date.available2018-07-04T14:52:35Z
dc.date.created2012-10-19T02:21:19Z
dc.date.issued2008
dc.identifierITALIAN JOURNAL OF FOOD SCIENCE, v.20, n.2, p.213-223, 2008
dc.identifier1120-1770
dc.identifierhttp://producao.usp.br/handle/BDPI/18874
dc.identifierhttp://apps.isiknowledge.com/InboundService.do?Func=Frame&product=WOS&action=retrieve&SrcApp=EndNote&UT=000257989000007&Init=Yes&SrcAuth=ResearchSoft&mode=FullRecord
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1615665
dc.description.abstractColor, pH, shear force, water-holding capacity, chemical composition, cholesterol content, and fatty acid profile from conventional, free-range and alternative broiler breast meat were determined in order to evaluate differences in the quality of broiler meat produced under different systems. Broilers reared in a conventional system had the highest lipid content (1.3%) but lower proportions of polyunsaturated (17.3%) and omega-3 fatty acids (0.3%) (p<0.05) compared to free-range and alternative broilers. On the other hand, free-range broilers had a lower cholesterol content (48.6 mg center dot 100 g(-1)) and lower pH (5.7 1) while broilers raised in an alternative system had a higher shear force (2.33 kgf) and lower yellowness value (b* value = 3.15) when compared to the other rearing systems (p<0.05).
dc.languageeng
dc.publisherCHIRIOTTI EDITORI
dc.relationItalian Journal of Food Science
dc.rightsCopyright CHIRIOTTI EDITORI
dc.rightsrestrictedAccess
dc.subjectbroiler production systems
dc.subjectmeat quality
dc.titleMeat quality of broilers from different rearing systems
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución