ДИНАМИКА ПРИРОСТА ЖИВОЙ МАССЫ И ФИЗИКО‑ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ МЯСА ЦЕСАРОК РАЗНЫХ ПОРОД В ПРОЦЕССЕ ВЫРАЩИВАНИЯ

Abstract

The results of determination of moisture, fat, protein and ash content in guinea fowl meat aged 42 and 62 days, 3 and 4 months are presented. The red and white muscles of guinea fowl carcasses of the Zagorsk white-breasted, Volga white, gray-speckled and blue breeds were studied. The study showed that the physico-chemical parameters of meat differ significantly depending on the breed and age of guinea fowls. The mass fraction of moisture in the pectoral muscles ranged from 73.7±7.4% (Zagorskaya white-breasted) to 77.8±7.8% (blue), and in the femoral – from 75.0±7.5% (blue) to 78.1±7.8% (Zagorskaya white-breasted); the mass fraction of fat in the pectoral muscles from 0.7±0.1% (Volga white) up to 6.4±1.0% (blue), in the femoral muscles – from 1.1±0.2% (Volga white) to 3.3±0.5% (Zagorsk white-breasted); the mass fraction of protein in the pectoral muscles from 15.10±2.27% (blue) to 23.90±1.91% (Volga white), and in femoral muscles – from 19.10±2.87% (blue) to 23.20±1.86% (blue). The content of the mass fraction of ash did not differ significantly. Guinea fowl meat, in comparison with chicken meat, contains a lower percentage of fat. The live weight increased with age, but this indicator was different for each breed.