Characteristics of beef from intensively fed western Baggara bulls and heifers: quality attributes and chemical composition
نویسندگان
چکیده
منابع مشابه
Quality of beef from semi-intensively fattened heifers and bulls
Used were 15 bulls and 15 heifers of the Black-and-White Polish Holstein-Friesian breed, semiintensively fattened, with the aim of evaluating the effect of sex on the selected traits of quality of beef. Bulls were slaughtered at the mean age of 536.2 days and 523.1 kg body weight, and heifers at 528.7 days and 459.7 kg body weight, respectively. After slaughter and post-slaughter treatment, the...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولComparison of organoleptic quality and composition of beef from suckler bulls from different production systems.
Bull beef production is traditionally based on high concentrate rations fed indoors. Inclusion of grazed grass, which is generally a cheaper feed, would decrease the cost of bull beef production, but may affect beef quality. Accordingly, the organoleptic quality and composition of beef from continental-sired suckler bulls (n=126) assigned to either ad libitum concentrates to slaughter (C), gras...
متن کاملEvaluation of performance, carcass characteristics, and sensory attributes of beef from finishing steers fed field peas.
Whole field peas were fed at 0, 10, 20, and 30% of DM to 139 yearling steers (British cross; 409 ± 31 kg of initial BW) for a 119-d finishing period. Carcass data and Choice grade strip loins (n = 98) were collected from a commercial abattoir in Lexington, Nebraska. Consumer sensory and Warner-Bratzler shear force analyses were performed on 2.5-cm strip steaks. No differences (P ≥ 0.17) were ob...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Iraqi Journal of Veterinary Sciences
سال: 2013
ISSN: 2071-1255
DOI: 10.33899/ijvs.2013.82951