نتایج جستجو برای: meat quality of the breast muscle color
تعداد نتایج: 22902838 فیلتر نتایج به سال:
The improved genetic potential of contemporary commercial broilers cannot be fully expressed under hot conditions that depress growth rate, decrease breast meat yield, and reduce meat quality. The negative heat effects are attributed to the insulating feather coverage, which, under high ambient temperatures (AT), hinders dissipation of the excessive internally produced heat. Accordingly, feathe...
The study was conducted to evaluate the impact of feeding multistrain probiotic on breast muscle characteristics of avian pathogenic Escherichia coli (APEC) infected broilers. Three hundred and thirty six Lohmann MB-202 day-old-chicks were divided to four treatment groups, including CNTRL (chicks receiving basal diet and not infected), APEC (chicks receiving basal diet and infected with APEC), ...
The effects of antioxidants and double packaging combinations on color, lipid oxidation, and volatiles production in irradiated raw and cooked turkey breast were determined. Ground meat was treated with antioxidants (none, sesamol + alpha-tocopherol, or gallate + alpha-tocopherol), and patties were prepared. The patties were packaged under vacuum, packaged aerobically, or double packaged (vacuu...
In this research, effects of Zilpaterol hydrochloride as a beta-2 agonist were investigated on color traits, chemical compounds (protein, fat, ash and dry matter contents) and some of consumer palatability ratings (cooking loss, tenderness, flavor, meat off flavor and general acceptability) of longissimus muscle (LM) in Mahabadi castrated male kids. In this study 16 kids with 23± 1.84 kg l...
The effects of adding 1%, 2% and 3% plum extract on the quality characteristics of vacuum-packaged, irradiated ready-to-eat turkey breast rolls were determined. Turkey breast rolls were sliced, packaged and irradiated at 0 or 3 kGy using a Linear Accelerator. Lipid oxidation, volatile profiles, color, texture, proximate analysis and sensory characteristics of sliced turkey breast rolls were det...
introduction: nowadays, with the development of imaging systems and image processing algorithms, a new branch of agriculture and food industry quality control has emerged. meat and related products have high commercial value and they are one of the most important items of household food basket (jackman et al., 2011). the apparent color of the meat is one of the most important ranking factors wh...
This experiment was conducted to compare carcass characteristics of native quality chicken white Lueyang (WL), modern commercial broiler strain Arbor Acres breeder (AA) and their respective F cross when 1 achieve a common live body weight. A total of 300 day-old chicks were allotted to three groups and reared under the same conditions until they reached market weight (1800±20 g) respectively, t...
Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for War...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید