{"id":29461,"date":"2020-03-23T12:14:00","date_gmt":"2020-03-23T12:14:00","guid":{"rendered":"http:\/\/dev.matis.is\/?p=29461"},"modified":"2020-03-23T12:14:00","modified_gmt":"2020-03-23T12:14:00","slug":"nyting-og-naeringargildi-islensks-alifuglakjots","status":"publish","type":"post","link":"https:\/\/matis.is\/en\/skyrsla\/nyting-og-naeringargildi-islensks-alifuglakjots\/","title":{"rendered":"Utilization and nutritional value of Icelandic poultry meat"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Utilization and nutritional value of Icelandic poultry meat<\/h2>\n\n\n\n<p>Markmi\u00f0 verkefnisins var a\u00f0 b\u00e6ta uppl\u00fdsingar um n\u00fdtingu og n\u00e6ringargildi kj\u00faklinga og kalk\u00fana sem framleiddir eru \u00e1 \u00cdslandi og styrkja \u00feannig st\u00f6\u00f0u b\u00fagreinarinnar \u00ed samkeppni vi\u00f0 innflutning. Me\u00f0 n\u00e1kv\u00e6mnis\u00farbeiningu voru fundin hlutf\u00f6ll einstakra kj\u00faklinga- og kalk\u00fanahluta. <a href=\"https:\/\/matis.is\/en\/frettir\/samstarfssamningur-matis-og-als-i-svithjod\/\">Chemical Analysis<\/a> voru ger\u00f0ar \u00e1 \u00feeim \u00fe\u00e1ttum sem \u00fearf fyrir n\u00e6ringargildismerkingar. A\u00f0 auki voru ger\u00f0ar m\u00e6lingar \u00e1 steinefnum og v\u00edtam\u00ednum \u00ed v\u00f6ldum kj\u00faklingahlutum. \u00cd lj\u00f3s kom a\u00f0 \u00edslenskir kj\u00faklingar eru n\u00fa fituminni, me\u00f0 minna af mettu\u00f0um fitus\u00fdrum og orkuminni en \u00e1\u00f0ur var samkv\u00e6mt samanbur\u00f0i vi\u00f0 g\u00f6mul gildi \u00ed \u00cdSGEM gagnagrunninum. Styrkur nokkurra steinefna og v\u00edtam\u00edna \u00ed kj\u00faklingakj\u00f6ti var \u00fea\u00f0 h\u00e1r a\u00f0 h\u00e6gt er a\u00f0 b\u00e6ta \u00feeim \u00ed n\u00e6ringargildismerkingu. Ni\u00f0urst\u00f6\u00f0ur fyrir n\u00e6ringarefni n\u00fdtast vi\u00f0 uppf\u00e6rslu \u00cdSGEM gagnagrunnsins og uppl\u00fdsingar um n\u00fdtingu ver\u00f0a hluti af Kj\u00f6tb\u00f3kinni og n\u00fdtast kj\u00f6ti\u00f0na\u00f0i og kj\u00f6tkaupendum.\u00a0\u00a0<\/p>\n\n\n\n<p>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 analyzed for nutrient declarations. Additionally, minerals and vitamins were analyzed 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.&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>N\u00fdting og n\u00e6ringargildi \u00edslensks alifuglakj\u00f6ts Markmi\u00f0 verkefnisins var a\u00f0 b\u00e6ta uppl\u00fdsingar um n\u00fdtingu og n\u00e6ringargildi kj\u00faklinga og kalk\u00fana sem framleiddir 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