The Effects of Slaughter Age and Sex on Carcass Traits, Meat Quality, and Leg Bone Characteristics of Farmed Common Pheasants ( L.).

The aim of this study was to determine the effects of slaughter age and sex on the carcass characteristics, meat quality parameters, and leg bone dimensions of common pheasants. The study material consisted of 40 common pheasants, including 10 males and 10 females at 12 weeks of age and 10 males and 10 females at 15 weeks of age. The birds were kept on a farm in a semi-intensive system.

Development of Chicken Embryos in Double-Yolk Eggs: Fertility, Hatchability, Embryo Malposition and Time of Embryonic Mortality.

Fertility rate and hatchability rate are low for all types of double-yolk (DY) eggs in comparison to single-yolk eggs (SY), but these parameters also depend on the number of developing embryos in the egg. The hatchability rate of double-yolk eggs containing two developing embryos (DY2F) is vastly lower than in the case of double-yolk eggs containing only one embryo (DY1F). The aim of the study was to determine the differences between egg fertility rate, hatchability rate, time of embryonic mortality, and embryo malposition during incubation in three types of eggs from Hy-Line Brown hens: SY, DY1F and DY2F.

Effect of genotype and sex on carcase composition, physicochemical properties, texture and microstructure of meat from geese after four reproductive seasons.

1. The objective of this study was to compare carcase weight and composition and meat quality traits of Landes, Slovak White and Kuban geese after four reproductive seasons. A total of 42 goose carcases (seven males and seven females from each breed) were assessed.

Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements.

Background: The chicken egg is a food product with a rich content of nutrients, such as proteins, vitamins, lipids, and minerals with high bioavailability. Furthermore, eggs are easy to prepare and a relatively inexpensive component of the human diet. The aim of this study was to compare the quality of eggs from an organic and a conventional farm and their content of Na and K.

The effect of the genetic origin of hens on selected egg traits.

Background: Eggs have been considered an important component of the human diet for centuries. There is currently a wide assortment of eggs available to consumers, varying in terms of weight (from S to XL), housing system (0 to 3), diet, packaging, etc. Although the egg’s nutritional value is most important to consumers, their perceptions are unfortunately generally based not on facts, but on popular opinion.