Chemical composition of meat of laying hens in alternative rearing systems

• Main Authors: Rakonjac Simeon, Bogosavljević-Bošković Snežana, Škrbić Zdenka, Perić Lidija, Dosković Vladimir, Petričević Veselin, Petrović Milun D.
• Format: Article
• Language: English
• Published: Institute for Animal Husbandry, Belgrade 2016-01-01
• Series: Biotechnology in Animal Husbandry
• Subjects: laying hens; chemical composition; white meat; dark meat
• Online Access: https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2016/1450-91561604361R.pdf
• ISSN: 1450-9156; 2217-7140

The aim of this paper was to estimate the effect of rearing systems (floor and organic) on the chemical composition of meat of laying hens. The tested genotypes were Isa Brown hybrid and dual purpose breed New Hampshire. Based on the results of this research can be concluded that the rearing system, generally, did not caused statistically significant differences in any of the parameters examined chemical composition of meat. On the other hand, the breast meat - white meat and thigh and drumstick - dark meat of New Hampshire genotype had significantly higher fat content compared to the Isa Brown hybrid. It must be noted that in the breast meat reported significant interaction genotype x rearing system. The other parameters of the chemical composition of meat were not significantly different between reared genotypes.