The objectives of this work was to study the effect sex and weight at slaughter on meat quality in longissimus muscle Black goat Meriz .Twenty four weaned kids from each breed were divided equally penned individually into two groups .The 1st castrated using rubber ring ,and 2nd left intact assigned be slaughtered 15,20 25 kg live body overall means pH, lightness ,redness ,yellowness, drip loss,...

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at -20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at -20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carri...

OBJECTIVE This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens. METHODS A total of 320 one-day-old Arbor Acres chickens were randomly divided into 5 groups with 8 replicates of 8 chickens each. The chickens of control group were fed with basal die...

spaghetti samples were prepared by replacing wheat flour with defatted soy flour (dsf) at 0, 10, and 20% levels (w/w). each sample had 4% gluten. in addition, xanthan gum was added at three levels (0.0, 0.2, and 0.4%) to spaghetti dough containing 20% soy flour as a modifying agent. samples were extruded at 35 or 50oc and dried at, respectively, 52oc for 21h or 72oc for 6 hours. the color, prot...

the study evaluated the body weight during growth (bwg), body weight at slaughter (bws), breast meat yield (bmyg), percent breast meat yield (bmy) and breast meat quality (colour and drip loss) of genetically featherless (scsc) broilers compared to their feathered sibs under hot conditions. two hundred featherless chicks and 200 feathered sibs were reared under hot conditions in two rooms (aver...

This study was conducted to evaluate the effect of frozen storage time (30, 60, 90 or 180 days) and cooking (100 °C, 30 min) on the physical characteristics and oxidative stability of M. Gastrocnemius pars interna (GN) and M. Iliofiburalis (IF) of rhea americana. Physical parameters measured included thawing and cooking loss, colour parameters (L*a*b*), while oxidation was assessed by determini...

To determine chemical components and meat quality traits related to palatability of 10 primal cuts, 25 Hanwoo carcasses were selected from 5 carcasses × 5 quality grades and used to obtain proximate data and meat quality characteristics. Significant differences (p<0.05) in chemical component and meat quality were found among the 10 primal cuts. The highest fat content was found in the kalbi, fo...

The purpose of this research was to investigate the effect of Cr as chromium propionate (CrProp) on growth performance, carcass traits, meat quality, and the fatty acid profile of fat from pigs fed no supplemented dietary fat, choice white grease (CWG), or tallow. An experiment was conducted with 108 crossbred Yorkshire gilts assigned in a randomized complete block design based on BW (average i...

The study examined the effects of supplementing vitamin E on fatty acid profile and breast meat quality broilers fed diets containing an oil blend L-Arginine. Two hundred sixteen Cobb 500 one-day-old were randomly allocated to six treatments, namely T1: 6% palm (control); T2: 4% 2% sunflower + 0.25% L-Arginine (positive control); T3: T2 with 20 mg/kg added; T4: 50 T5: 100 T6: supplemented 150 E...