protein oxidation in m. longissimus dorsi and m. semimembranosus lambs reared indoors and on pasture

نویسندگان

t. popova

p. marinova

چکیده

protein oxidationm.longissimus dorsi andm. semimembranosuswas studied in ram lambs of northeastern bulgarian fine wool breed and cross of this breed with ile de france, reared and in doors and on pasture.the degree of protein oxidation is determined by measuring the content of carbonyls, formed during the storage of the investigated muscles at low temperatures(4˚с till6thday and -20˚с till90thday). protein oxidation was lower in pastured animals. differences between the groups were significant at4th(p

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Protein Oxidation in M. longissimus dorsi and M. semimembranosus Lambs Reared Indoors and on Pasture

Protein oxidationM.longissimus dorsi andM. semimembranosuswas studied in ram lambs of Northeastern Bulgarian Fine Wool Breed and cross of this breed with Ile de France, reared and in doors and on pasture.The degree of protein oxidation is determined by measuring the content of carbonyls, formed during the storage of the investigated muscles at low temperatures(4˚С till6thday and -20˚С till90thd...

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Lipid Oxidation in M. longissimus dorsi and M. semimembranosus in Lambs Reared Indoors and on Pasture

Lipid oxidation was studied in M. longissimusdorsiand M. semimembranosusin male lambs of Northeastern Bulgarian Fine Wool Breed and cross of this breed with Ile de France, reared indoors and on pasture. The oxidation of the lipids was determined by quantification of thiobarbituric acid reactive substances (TBARS), formed during the storage of the muscles at 4 ˚С until 6th dayand -20 ˚С until 90...

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lipid oxidation in m. longissimus dorsi and m. semimembranosus in lambs reared indoors and on pasture

lipid oxidation was studied in m. longissimusdorsiand m. semimembranosusin male lambs of northeastern bulgarian fine wool breed and cross of this breed with ile de france, reared indoors and on pasture. the oxidation of the lipids was determined by quantification of thiobarbituric acid reactive substances (tbars), formed during the storage of the muscles at 4 ˚с until 6th dayand -20 ˚с until 90...

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Effect of temperature and pH on postmortem color development of porcine M. longissimus dorsi and M. semimembranosus.

BACKGROUND Purchasing pork that is boned within 1 h postmortem and not aged is customary in China, and final pork color would not be fully realized. The relationship between early postmortem, pre-rigor meat color and 24 h postmortem, post-rigor pork color was investigated and related to the rate of pH and temperature decline within the longissimus dorsi (LD) and the semimembranosus (SM) muscles...

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Physicochemical properties of M. longissimus dorsi of Korean native pigs

Background The meat quality of Korean native pigs (KNP) and crossbred pigs (LYD; Landrace × Yorkshire × Duroc) was examined to generate data useful for selecting native pigs for improved pork production. Methods Fifty Korean native pigs (KNP) and 50 crossbred pigs (LYD) were tested. Loin samples (M. longissimus dorsi) of the two breeds were analyzed to determine meat quality and sensory prope...

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effect of bataine and sulphate supplement on wool and milk characteristics and lambs performance in naine ewes

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عنوان ژورنال:
iranian journal of applied animal science

ناشر: islamic azad university - rasht branch

ISSN 2251-628X

دوره 3

شماره 4 2015

کلمات کلیدی

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