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Issue 5 (2) 2006 pp. 47-54

Barbara Biesiada-Drzazga

Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese

Abstract 60 White Koluda W31® geese (30 females and 30 males) constituted the experimental material. The birds were raised in the intensive system to 10 weeks of age in a closed space, under the conditions specified by the recommended technology. The birds were fed only concentrate mixtures ad libitum. In the 10th week the birds were individually weighed, which was the basis for selecting 5 males and 5 females for slaughter. The slaughter analysis and carcass division into individual tissue components were conducted. PH1 of breast muscles as well as thigh and shank muscles, their chemical composition wa-ter binding capacity and thermal drip were determined. Moreover, the fatty acid profiles for the skin with subcutaneous fat and abdominal fat were studied. Breast muscles of 10- -week 60 White Koluda W31® geese broilers contained 20.01% of crude protein and 2.76% of crude fat whereas the respective values for thigh and shank muscles were 18.50 and 4.73%. Additionally, the analysed muscles were characterized by beneficial values of processing characteristics. The fatty acid profile analysis for the skin with subcutaneous fat and abdominal fat showed that both tissues have got a relatively good profile of fatty acids. The analysis of the content of individual fatty acids of examined tissues showed that oleic acid was dominating (about 55-61) and it was followed by palmitic acid (about 22-23%) and linolic acid (about 8-10%). Monounsaturated fatty acids constituted 57.8- -63.8% and polyunsaturated acids 8.50-12.15%. The SFA:PUFA ratio ranged from 2.34 in the thigh and shank muscles to 3.42 in subcutaneous fat. The results obtained show that both the meat and fat of geese broilers are characterized by a relatively good nutritive and processing value and can diversify the range of poultry products on the market.
Keywords: geese broilers, muscle and fat tissue, chemical composition, fatty acids
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For citation:

MLA Biesiada-Drzazga, Barbara. "Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 47-54.
APA Biesiada-Drzazga B. (2006). Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese. Acta Sci.Pol. Technol. Aliment. 5 (2), 47-54
ISO 690 BIESIADA-DRZAZGA, Barbara. Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA ®Geese. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 47-54.