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Effect of age and sex on the chemical composition of edible offal and blood from broilers |
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| Authors: | TC Grey D Robinson JM Jones SW Stock NL Thomas |
| Institution: | 1. Agricultural and Food Research Council's Food Research Institute , Colney Lane , Norwich , NR4 7UA , England;2. Agricultural and Food Research Council's Food Research Institute , Colney Lane , Norwich , NR4 7UA , England;3. Buxted Poultry Laboratory , Worstead, North Walsham , Norfolk , NR28 GSA , England |
| Abstract: | 1. The effects of age and sex on the proximate composition and inorganic constituents in edible offal and whole blood from a commercial British broiler chicken strain were studied. 2. Although the protein content of all tissues varied with age, the only statistically significant effect was on the level of protein in the gizzard. 3. The moisture content of the gizzard was significantly affected by age and blood by age and sex. 4. The fat content of the gizzard was significantly affected by age, as was the effect of sex on the fat content of blood. 5. The ash contents of heart and gizzard were significantly affected by age. 6. The phosphorus contents of the gizzard, heart and liver were significantly affected by age, as were the chloride content of heart and the calcium content of the liver. Blood potassium was significantly affected by sex. Fluctuations in the contents of other elements are discussed. 7. The variability in organ composition is discussed with respect to the degree of trimming and preparation of the samples. |
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