[Chemical composition of pheasant meat].
Studied was meat of twelve pheasants aged 2 years and weighing up to 1.5 kg. Established was the content of water, the total, extractive, and protein nitrogen, fats, ashes, and the valuable proteins (tryptophane) and the incomplete proteins (hydroxiproline). It was demonstrated that the proteins of the pectoral muscles had a higher nutritive value as against those of the thigh muscles.
D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D008460:Meat / Q000032:analysis*; D009753:Nutritive Value; D011200:Poultry
Izsledvane na khimichniia sŭstav na meso ot fazani.