[PDF] Top 20 Ostrich (Struthio camellus) carcass yield and meat quality parameters
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Ostrich (Struthio camellus) carcass yield and meat quality parameters
... Iliofibularis, and Obturatorius medialis there is rapid pH decline up to 2 hours post-mortem, and then a considerable increase up to its stabilization (Morris et ...of ostrich meat are ... See full document
6
Meat quality and cut yield of pigs slaughtered over 100kg live weight
... profitability, carcass quality, primal cut yield (Pinheiro et ...Irgang and Protas, 1986a; Irgang and Protas, 1986b; Santos Filho et ...2001) and pork quality (Sutton et ... See full document
9
Live weight and sex effects on carcass and meat quality of "Borrego terrincho-PDO" suckling lambs
... distribution and meat quality traits of Portuguese local breeds have been published ( Santos-Silva, Mendes, & Bessa, 2002; Santos-Silva & Portugal, 2001; Teixeira, Batista, Delfa, & ... See full document
8
Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil
... Breast meat shear force (SF) and texture profile analysis (TPA) were carried out with a ...Rectangular meat slices ...post-test, and a distance of 15 ...test, and 5.0 mm/s post-test. ... See full document
10
Performance, blood parameters, and carcass yield of broiler chickens supplemented with Mexican oregano oil
... treatment, and day of fattening, considering initial weight as covariate in the statistical model (Wang and Goonewardene, ...variables and meat yield were analyzed through the analysis ... See full document
6
Growth performance, meat quality, and carcass characteristics in growing and fattening Hanwoo steers fed bentonite
... 62.0 and lower than 67.5), and grade C (fat; lower than ...Products Quality Evaluation [KAPE], ...better quality. The scores of meat and fat color were measured according to the ... See full document
5
CARCASS YIELD AND SENSORIAL ANALYSIS OF MEAT FROM BROILER CHICKEN FED WITH TILAPIA BYPRODUCTS MEAL
... the quality and acceptability of the meat (ISSANCHOU, 1996) and the best quality is expressed in terms of higher tenderness and higher ...the meat is associated to the ... See full document
6
Use of ractopamine during compensatory gain of finishing pigs on carcass and meat performance and quality
... performance, carcass and meat quality. Twenty castrated males and 20 females, at 110 days of age and ...age and fed with or without 10ppm ractopamine for 2242 days of ... See full document
9
Carcass characteristics and meat quality of heavy swine fed different citrus pulp levels
... 20%, and 30%, upon digestive organs weights, carcass characteristics, and meat quality of animals subjected to qualitative feed restriction program, and slaughtered at 130kg ... See full document
9
Carcass characteristics and meat quality of Aberdeen Angus steers finished on different pastures
... assess carcass features, physicochemical and sensory parameters of meat from steers finished on three types of pastures: natural pasture; natural pasture improved, fertilized and ... See full document
9
Influence of Thermally Oxidized Vegetable Oil and Animal Fats on Growth Performance, Nutrient Digestibility, Carcass Parameters and Meat Quality of Broilers
... the quality of broiler meat and meat products (Lin et ...of meat quality due to oxidized oil in the diet of broiler may reduce the consumption of poultry meat because ... See full document
8
Supplementation of broiler breeders with fat sources and vitamin e: carry over effect on performance, carcass yield, and meat quality offspring
... pre and post-hatching periods and consequently altering the performance, immune system response, and carcass yield of the offspring (Peebles et ... See full document
10
Comparative Study on Carcass Traits, Meat Quality and Taste in Broiler, Broiler Breeder and Aseel Chickens
... Liver and intestine were heavier in broilers than in broiler breeder and Aseel ...ribs and back weight was higher in broilers than Broiler Breeder, but not statistically different from ...deposition ... See full document
10
Validating genome association studies for meat quality and carcass traits in pigs through gene networks and meta-analysis
... retained and considered as the main traits to be used in the association ...(THW) and carcass yield including feet and head (CY) (Data supplements Table ... See full document
54
Effect of photoperiod length and light intensity on some welfare criteria, carcass, and meat quality characteristics in broilers
... 2000), and therefore more frequent in male ...sleep and, as a result of sleep deprivation, physiological stress responses increased (Campo and Davila, ...health and welfare is less studied in ... See full document
9
Association of polymorphisms in the leptin and thyroglobulin genes with meat quality and carcass traits in beef cattle
... allelic and genotypic frequencies of the polymorphisms E2FB ...(LEP), and TG5 ...(TG), and evaluate the association of these polymorphisms in crossbred cattle of seven distinct genetic groups with ... See full document
7
Effect of low or high stress in pre-slaughter handling on pig carcass and meat quality
... their carcass and meat ...least and the most ...cortisol and lactate ...measured and samples of the semitendinosus muscle were collected for R-value ...assessed and ... See full document
6
Carcass yield and proximate composition of bullfrog (Lithobates
... 14); and class 5 >251 g (n = 14)), which were euthanized, weighted and ...the carcass yield, we weighed the clean torso, thighs, liver, skin and ...The carcass yield ... See full document
5
Genetic parameters for body weight, carcass chemical composition and yield in a broiler-layer cross developed for QTL mapping
... (TCTC and CTCT) were developed at the Embrapa Swine and Poultry National Research Center, Brazil, by reciprocally crossing a broiler (TT) and layer (CC) lines, so as to produce popula- tions with ... See full document
6
Quantitative trait loci for carcass, internal organ and meat quality traits on porcine chromosomes 16, 17 and 18
... the meat (A) is interesting because this locus is directly re- lated to meat color, one of the main aspects used by con- sumers when purchasing fresh meat, and was significant at the ... See full document
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