Qualitative characteristics of meat from confined crossbred heifers fed with lipid sources
نویسندگان
چکیده
منابع مشابه
conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Growth Performance and Feed Conversion Efficiency of Crossbred Heifers
Theexperiment was conducted to investigate the growth performance and feed conversion efficiency of crossbred heifer at different age level in Government Dairy Farm in Bogra, Bangladesh. Twelve female crossbred heifers were equally distributed (n=3) into four groups [Group A: (7±2 months), B: (12±2 months), C: (15±2 months) and D: (20±2 months)] according to age and fed concentrate mix, rice st...
متن کاملEstimated Breeding Values for Meat Characteristics of Crossbred Cattle with an Animal Mode1
Longissimus muscle area, shear force measure, and sensory panel scores for flavor, juiciness, and tenderness, and marbling score were obtained from 682 steer carcasses, resulting from crosses among five Bos taurus and Bos indicus breeds. The single-trait model used included birth year and as covariates breed fractions, weaning age, and days on feed. The numerator relationship matrix was for 1,3...
متن کاملEstimated breeding values for meat characteristics of crossbred cattle with an animal model.
Longissimus muscle area, shear force measure, and sensory panel scores for flavor, juiciness, and tenderness, and marbling score were obtained from 682 steer carcasses, resulting from crosses among five Bos taurus and Bos indicus breeds. The single-trait model used included birth year and as covariates breed fractions, weaning age, and days on feed. The numerator relationship matrix was for 1,3...
متن کاملSensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat
The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another after 36 days. Proximate composition (moisture, ash, fat, protein, carbohydrates), sensory, color (CIE L, a, b) and texture were made for m...
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ژورنال
عنوان ژورنال: Scientia Agricola
سال: 2012
ISSN: 0103-9016
DOI: 10.1590/s0103-90162012000500008