Meat composition of indigenous pigeons as influenced by sex, age and seasons

Normal hematological values of native iranian cattle as influenced by age,breed and sex

Investigation of the Effects of Age and Sex on Fiber Characteristics of Iranian Indigenous Goats

This study was conducted to investigate the effects of age and sex on the fleece characteristics of 40 Iranian indigenous Khorasan goats. Goats were divided into two different sex and age (kids and adults) groups. Fiber characteristics under study were: fleece weight, fiber length, lock length, fiber diameter, coefficient of fiber diameter, breaking load, resistance, elongation, hair percentage...

Effect of Age on Physico-Chemical and Nutritional Composition of Indigenous Kodiadu Goat Meat

The study was conducted to study the effect of age viz., young (6-9 months) and adult (2 years) on physico-chemical characteristics, proximate composition, amino acid, fatty acid and cholesterol content of Kodiadu goat meat. The Longissimus dorsi muscle was collected from these animals and the physico-chemical characteristics viz., pH, water holding capacity, instrumental colour, muscle fi bre ...

On the Prevalence and Fatality of Scarlatina as Influenced by Sex, Age, and Season

During the twelve years 1857-68, I have found recorded in the books of the Poor-law Medical Staff and of various medical institutions in Islington to which I have access, 3,850 cases of scarlatina. These twelve years include three epidemics, namely, those of 1859, 1863, and 1867-8; three years intervening between 1859 and 1863, and three years again between 1863 and 1867. Sex and Age in their R...

Chemical composition and physico-chemical properties of meat from capons as affected by breed and age

The influence of the breed [Mos (Spanish indigenous breed), Sasso T-44 and X-44 (commercial strains)] and the age (5, 6, 7 and 8 months) of capons (castrated male cockerels) on some qualitative traits of breast and drumstick meat were studied. The chemical composition (dry matter, protein, lipid and ash contents), pH, water holding capacity, drip loss, cooking loss, colour and texture (compress...