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MINERAL CONTENT AND PROXIMATE ANALYSIS OF BROILER MEAT FROM TWO STRAINS AND THREE REGIONS OF PRODUCTION
Author(s) -
HAMM D.,
SEARCY G. K.,
KLOSE A. A.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07543.x
Subject(s) - broiler , food science , phosphorus , biology , flesh , proximate , strain (injury) , factorial experiment , zoology , chemistry , anatomy , mathematics , statistics , organic chemistry
Contents of moisture, fat, protein, and eight minerals in commercial broiler breast and thigh meat were defined by analyzing 15‐bird lots in a factorial design of two sexes × two commercial strains × three widely separated regions of production. Small but statistically significant differences due to strain, sex, and region were found for many of the variables examined. Region significantly influenced all the element levels except phosphorus in both breast and thigh flesh. Calcium levels found were about half those previously reported. The differences are probably not nutritionally important under normal consumption patterns.