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Chemical and amino acid composition of broiler meat.



Chemical and amino acid composition of broiler meat.



Izv. Akad. Nauk Armjansk. SSR, Biol. Nauki. 16: 9, 33-37



Purebred Erevan chickens and their crosses with Pancyrev or New Hampshire breeds were compared in broiler trials lasting 90 days. Carcases of groups of 6 birds were compared. Meat of all had about 69% moisture and that of the Pancyrev x Erevan group had most crude protein. The amino acid composition of the meat protein was studied by paper chromatography and quantities are expressed on a 4-point scale; no difference was shown between the breeds.

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