AI Summary & Key Takeaways
AI InsightIt was found that the ratio of breast meat was 16.5 %, thigh and drumstick meat was 22 %, wing was 11.8 % and the ratio of femur and tibia's weight was 5.6 % according to the carcass.
📌 3 Key Takeaways
Abstract
Some carcass characteristics were determined using carcasses from a commercial broiler genotype. It was found that the ratio of breast meat was 16.5 %, thigh and drumstick meat was 22 %, wing was 11.8 % and the ratio of femur and tibia's weight was 5.6 % according to the carcass. It was also found that length of sternum was 10 cm, width of sternum was 7.8 cm., length of femur and tibia were 8 cm and 10.7 cm. respectively
Özet
Ankara ve civarında broiler üretiminde yaygın olarak kullanılan bir etçi hibrit genotipe ait karkaslarda bazı karkas özellikleri incelenmiştir. Yapılan incelemeler sonucunda karkasta göğüs eti, but eti, kanat, femur ve tibia kemiklerinin ağırlık oranlarının sırasıyla % 16.5, % 22, % 11.8, % 5.6, göğüs kemiği uzunluğu ve genişliği 10 cm ve 7.8 cm, femur ve tibia kemiklerinin uzunlukları da 8 cm ve 10.7 cm olarak belirlenmiştir.