the influence of feed energy and protein level on meat quality at „hubbard f15” broiler chickens

In this paper was studied the influence of feed energy-protein level on the carcasses characteristics (participation ofthe cut parts from the whole carcasses structure and meat/bone ratio) and meat chemical composition from differentanatomical regions at broiler chickens belonging „Hubbard F15” hybrid, slaughtered at 42 days old. Broilers weredivided in three groups: control group (Lc) and two experimental groups, which had received feed compound withdifferent level of energy and protein (Lc-according standard; Lexp1-higher by 10% and Lexp2-lower by 10%). Afterslaughter, on each group were determined carcass characteristics, using gravimetric measurements and chemicalcomposition of meat, using STAS methods. For participation quota of the cut parts from the whole carcassesstructure were registered the highest values at Lexp1 group for thighs and breast, and at the Lexp2 group were thelowest values for these parts and the highest values for the other remaining parts from carcasses. The meat/bonesratio has registered values from 3.66/1, at Lexp2 group up to 4.07/1, at Lexp1 group. For chemical composition ofmeat, in the breast muscles was a greater amount of proteins, and the situation was reversed in the muscles of thethighs and drumsticks. Consequently, after chemical composition assessment in the studied muscles at Lexp1 groupwas found the highest protein content and lowest lipids content, as compared with Lc and Lexp2 groups. At the Lexp1group, feed with higher content protein and energy level have positively influenced participation quota of the cutparts in the whole carcasses structure (breast and thighs), the meat/bone ratio and the chemical composition of meat(proteins and lipids).