Chemical Composition and Energy Nutritional Value of the Meat of Guinea Fowls (Numidameleagris), Fattened to different AgesJournal: International Journal of Environment, Agriculture and Biotechnology (Vol.2, No. 6)
Publication Date: 2017-11-12
Authors : Dimo Penkov Matina Nikolova Angel Angelov Alexandar Peltekov;
Page : 2965-2972
Keywords : chemical composition; energy content; guinea fowl; meat.;
The aim of the study was to investigate the chemical composition and energy content of the meat of young guinea-fowls, with different duration of the fattening period, raised in a free-range, semi-intensive production system. The authors establish the following data: dry matter content- from 27.08 to 28.82% in breast muscle and from 23.83 to 26.56% in thigh muscle; crude protein in dry matter –from 86.19to 93.54% in breastand from 82.02 to 87.84% in thigh muscle; crude fat in dry matter - from 5.64 to 7.58% in breast and from 9.02 to 11.05% in thigh muscles. The average energy content in 100 g dry matter varies from 23.7 (breast muscle, 16 weeks of age) to 25.07 kJ (thigh muscle, 24 weeks of age).
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