CONTRIBUTIONS TO THE KNOWLEDGE OF CHEMICAL COMPOSITION AND ENERGETIC VALUE OF THE MEATPROVIDED FROM BROILER CHICKENS “Ross – 308”

摘要

Chemical features of meat are given by the proprieties of its component elements, knowing the fact that in meat composition are found many types of tissues: striated muscular, adipose, bone, lax, fibrous, cartilaginous, epithelial, nervous etc. Chemical composition influences, in a direct way, the meat nutritive value. Meat contains water, in average, at mammals – cattle, sheep, swine – 66.52% and at birds – hens, turkeys, geese, ducks – 61.64% and dry matter (protides, lipids, glucides, mineral salts, vitamins, enzymes) – 33.48% at mammals, respectively 38.36% at birds. Appreciated as a mixture of different tissues, meat presents a variable chemical composition function of many factors (specie, breed, age, fattening state, portion of the carcass which is analysed etc). Determination of the organic and inorganic chemical compounds of foods represented a tendency which was always actually in the research regarding food quality and food safety of the human consumer.