Uticaj pola na hemijski sastav pilećеg mesa i ekonomske benefite

The aim of our study was to determine the influence of sex on the chemical composition of chicken meat. For the analysis were taken fresh chickens (2 groups of n-3) of the genus Gallus (roosters and hens) Macedonian origin. Measured: live weight, the weight of cold carcass, without feathers and the internal organs, leg with thigh, wing and fuselage. Examined the chemical and microbiological composition of whole chicken, breast with skin, built with and without skin. With the chemical analysis we found that the amount of protein (for roosters) in the breast with skin has the highest 22.9 % (vs 21.8 % hens) and the lowest in built with skin (hens) 16.6% (vs 16.9% in the rooster). With microbiological analysis we not found bacteria of the genus clostridium, staphylococcus, proteus, escherichia. The total number of bacteria (bacillus) is slightly bigger in the breast and built with the skin (from 3.41 to 3.95 log CFU/g) in comparison to breast without skin (2.52 log CFU/g).Cilj našeg istrażivanja bio je da se utvrdi uticaj pola na hemijski sastav pilećeg mesa i ekonomske benefite. Uzeti su sveži pilići (2 grupe po n=3) iz roda Gallus (petlovi i kokoši) makedonskog porekla. Izmerena je težina žive mase, masa hladnog trupa, bez perja i unatrašnjih organa, batak sa karabatakom, krila i trup. Ispitan je i hemijski i mikrobiološki sastav cele piletine, grudi sa i bez kože kao i karabataka sa kožom. Hemijskom analizom utvrdili smo da je količina proteina u grudima sa kožom najviša kod petlova (22,9% vs 21,8% kod kokoški) a najniža kod karabataka sa kožom (16,6% kod kokoški vs 16,9% kod petlova). Mikrobiološkom analizom nisu utvrđene bakterije iz rodova Clostridium, Staphylocoсcus, Proteus i Escherichia. Ukupan broj bakterija (Bacillus) je nešto veći u grudima i karabataku sa kožom (3,41-3,95 log CFU/g) u poređenju sa grudima bez kože (2,52 log CFU/g)