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Senzorická jakost drůbežího masa v závislosti na krmivu
Lexová, Eliška
This graduation thesis analyses the sensoric properties of the poultry meat with respect to feeding. The thesis is aimed at meaning and quality of the muscle meat of the broiler and description of the influence of the feed on the sensoric qualities. The samples of the broiler (breast and thigh muscle meat) were evaluated from four breeders (A, B, C, D) in three different times. The meat has been evaluated for smell, colour, stringiness, fragility, juiciness, chewability and taste. The differences among individual breeders in analysed properties were assessed as an effects of the feed. The evaluation shows the best poultry breeder in the sense of the breast muscle, has been breeder D. This breeder achieved the best results (p < 0,05) in three parametrs (colour, chewability and taste). The best breeder, in the sense as regards thigh muscle, has been the breeder A, who achieved the best results (p < 0,05) in four parametrs from seven ( fragility, juiciness, chewability and taste). Finally, the three samples of the muscle meat from each breeder were evaluated. In most cases no statistical significance was observed in sensoric quality although few samples showed significant differences in sensoric quality but those are assumed to be caused by other factors than feed. It because all broilers were fed with the same kind of feed.
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