Meat Quality on Sentul Cocks with Different Immunoglobulin Yolk Concentrations
نویسندگان
چکیده
منابع مشابه
Antioxidant capacity and meat quality of broilers exposed to different ambient humidity and ammonia concentrations.
To investigate the effect of humidity and ammonia on the antioxidative capacities and meat qualities of broilers, 192 broilers were divided into 2 groups: high (H, 70 ppm) and low (L, 30 ppm) ammonia concentration. These groups were divided into 30% (Treatment humidity, T) and 60% (Control humidity, C) humidity, giving 4 treatments: C+L, C+H, T+L, and T+H. Blood and muscle antioxidative capacit...
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The effects of two different feeding strategies used during the fattening period on the meat quality of 24 “Nero Siciliano” pigs were examined. Animals were divided into two groups called Acorn (A) and Barley (B), consisting of 12 animals each, homogenous for live weight and sex. The trial was carried out over a period of 90 days. After slaughtering, Longissimus lumborum (Ll) muscle samples wer...
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The effect of hydrolyzed potato protein (HPP), a natural antioxidant, on emulsion quality was investigated using a factorial design with two Fat (15%, 30%) and two HPP (0%, 2.5%) levels, with three replications. The colour of the raw emulsions as well as cooking losses, textural properties and TBARS of cooked frankfurters were measured. Increasing the Fat proportion significantly (P<0.05) incre...
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Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...
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ژورنال
عنوان ژورنال: Jurnal Ilmu Ternak dan Veteriner
سال: 2019
ISSN: 2252-696X,0853-7380
DOI: 10.14334/jitv.v24i2.1861