Journal article Open Access

Nýting og næringargildi íslensks alifuglakjöts

Reykdal, Ólafur; Hilmarsson, Óli Þór


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    <subfield code="a">&lt;p&gt;Markmi&amp;eth; verkefnisins var a&amp;eth; b&amp;aelig;ta uppl&amp;yacute;singar um n&amp;yacute;tingu og n&amp;aelig;ringargildi kj&amp;uacute;klinga og kalk&amp;uacute;na sem framleiddir eru &amp;aacute; &amp;Iacute;slandi og styrkja &amp;thorn;annig st&amp;ouml;&amp;eth;u b&amp;uacute;greinarinnar &amp;iacute; samkeppni vi&amp;eth; innflutning. Me&amp;eth; n&amp;aacute;kv&amp;aelig;mnis&amp;uacute;rbeiningu voru fundin hlutf&amp;ouml;ll einstakra kj&amp;uacute;klinga- og kalk&amp;uacute;nahluta. Efnam&amp;aelig;lingar voru ger&amp;eth;ar &amp;aacute; &amp;thorn;eim &amp;thorn;&amp;aacute;ttum sem &amp;thorn;arf fyrir n&amp;aelig;ringargildismerkingar. A&amp;eth; auki voru ger&amp;eth;ar m&amp;aelig;lingar &amp;aacute; steinefnum og v&amp;iacute;tam&amp;iacute;num &amp;iacute; v&amp;ouml;ldum kj&amp;uacute;klingahlutum. &amp;Iacute; lj&amp;oacute;s kom a&amp;eth;&amp;nbsp;&amp;nbsp;&amp;iacute;slenskir kj&amp;uacute;klingar eru n&amp;uacute; fituminni, me&amp;eth; minna af mettu&amp;eth;um fitus&amp;yacute;rum og orkuminni en &amp;aacute;&amp;eth;ur var samkv&amp;aelig;mt samanbur&amp;eth;i vi&amp;eth; g&amp;ouml;mul gildi &amp;iacute; &amp;Iacute;SGEM gagnagrunninum. Styrkur nokkurra steinefna og v&amp;iacute;tam&amp;iacute;na &amp;iacute; kj&amp;uacute;klingakj&amp;ouml;ti var &amp;thorn;a&amp;eth; h&amp;aacute;r a&amp;eth; h&amp;aelig;gt er a&amp;eth; b&amp;aelig;ta &amp;thorn;eim &amp;iacute; n&amp;aelig;ringargildismerkingu. Ni&amp;eth;urst&amp;ouml;&amp;eth;ur fyrir n&amp;aelig;ringarefni n&amp;yacute;tast vi&amp;eth; uppf&amp;aelig;rslu &amp;Iacute;SGEM gagnagrunnsins og uppl&amp;yacute;singar um n&amp;yacute;tingu ver&amp;eth;a hluti af Kj&amp;ouml;tb&amp;oacute;kinni og n&amp;yacute;tast kj&amp;ouml;ti&amp;eth;na&amp;eth;i og kj&amp;ouml;tkaupendum.&amp;nbsp;&amp;nbsp;&lt;br&gt;
&lt;br&gt;
The purpose was to obtain new data for dissection yields and nutrient value of Icelandic chicken and turkey and by this strengthen the position of the poultry production in Iceland. Detailed dissection yields were determined for several chicken and turkey parts. Nutrients were analysed for nutrient declarations. Additionally, minerals and vitamins were analysed in selected products. Fat, saturated fat and energy in chicken meat were lower than reported earlier. The concentrations of some of the minerals and vitamins were high enough to allow nutrient declaration. The nutrient data are made available in the ISGEM database. The dissection yield data will be available in the Icelandic Meat Book and will be important for the meat industry and meat buyers.&amp;nbsp;&lt;/p&gt;</subfield>
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