Nutritional value of breast and thigh muscle of chukar partridge (<i>Alectoris chukar</i>)<i></i> under intensive fattening conditions

Jůzl, Radovan; Suchý, Pavel; Straková, Eva; Rusníková, Lucie; Macháček, Miroslav; Marada, Petr

doi:10.2754/avb201281030251

Acta Veterinaria > Archive > 2012, Vol. 81 > Issue 3 > Nutritional value of breast and thigh…

Acta Vet. Brno 2012, 81: 251-255

https://doi.org/10.2754/avb201281030251

Nutritional value of breast and thigh muscle of chukar partridge (Alectoris chukar) under intensive fattening conditions

Radovan Jůzl¹, Pavel Suchý¹, Eva Straková¹, Lucie Rusníková¹, Miroslav Macháček¹, Petr Marada²

¹University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Nutrition, Animal Husbandry and Animal Hygiene, Brno, Czech Republic
²Mendel University of Brno, Faculty of Agronomy, Department of Agriculture, Food and Environmental Engineering, Brno, Czech Republic

The aim of our study was to evaluate the nutritional value of the breast and thigh muscle of chukar partridge (Alectoris chukar) under intensive fattening conditions. Commercial feeding mixtures for broilers were used. Live weight of 60 partridges (birds were not sexed) was controlled during 90 days of fattening. After the fattening was finished, 30 birds were selected to monitor the carcass yield. Breast and thigh muscle were used for chemical analysis of crude protein (Kjeldahl method), total lipids (fat analyser ANKOM^XT10), ash (Muffle furnace - 550° C) and gross energy (calorimetry). Average values of live weight were increasing in the course of fattening; at the end of fattening the live weight reached 0.452 kg. The carcass yield, breast muscle yield and thigh yield were evaluated (73.72%, 18.09%, 20.80%, respectively). Chemical analysis showed a highly significant difference (P ≤ 0.01) between the breast and thigh muscle for crude protein, fat, ash and gross energy. The ash content demonstrated a significant difference (P ≤ 0.05) between the breast and thigh muscle. This study brings new data on the nutritional value of the meat of chukar partridge that can be used for reccomendation of a suitable feeding mixture.