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Effect of age and sex on the composition of muscle and skin from a commercial broiler strain |
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| Authors: | T. C. Grey D. Robinson J. M. Jones S. W. Stock N. L. Thomas |
| Affiliation: | ARC Food Research Institute , Colney Lane, Norwich , NR4 7UA |
| Abstract: | 1. The effects of age and sex have been studied on the proximate composition and inorganic constituents in breast, thigh, drumstick and skin from a commercial British broiler strain (Ross 1). 2. Protein content generally increased with age in all muscles and decreased in skin. Protein content in skin of males was always higher than that in females. 3. Moisture content in all muscles decreased with age. In the skin, moisture decreased with age considerably more in females than in males. 4. Fat content increased with age in all tissues, while ash content of breast, thigh and skin decreased with age. 5. Phosphorus, chloride, magnesium and potassium all decreased with age in all the tissues. Thigh and skin calcium content were affected by age, as was the sodium content of drumstick and skin. 6. The sex effect on the inorganic constituents was variable. |
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