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The aim of the research was to establish the effect of grower/finisher formulas of lowered energy value (2900 kcal ME instead of 3200 kcal ME) on the basic slaughter traits (carcass percentage, the share of muscles and abdominal fat in a chilled carcass), chemical composition of breast and leg muscles (crude protein, ether extract, crude ash and water-binding capacity) with a special interest paid...
The goal of the study was to evaluate the influence of broiler chickens age at slaughter on carcass characteristics such as: dressing percentage, the share of the breasts and thigh meat as well as the proportion of abdominal fat in the chilled carcass. The muscles of the left moiety of carcass were submitted to a sensory evaluation, whereas samples from the right part were evaluated for the content...
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