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Perfil de ácidos graxos, embutido fermentado e características da carcaça de ovelhas de descarte
(Universidade Federal de Santa MariaBRZootecniaUFSMPrograma de Pós-Graduação em Zootecnia, 2007-02-12)
The experiment was accomplished with the objective of determine the differences in the carcasses traits and the fatty acids profile in meats of culling sheep of two genetic groups in two feeding systems and also to evaluate ...
Dietary supplementation with sunflower seeds and vitamin E for fattening lambs improves the fatty acid profile and oxidative stability of the Longissimus lumborum
(Csiro Publishing, 2015-01-01)
This study aimed to evaluate the effects of supplementation with sunflower seeds and vitamin E for fattening lambs, on the chemical composition, cholesterol, vitamin E level, fatty acid profile and lipid oxidation of meat ...
Effects of tannins supplementation to sheep diets on their performance, carcass parameters and meat fatty acid profile: A meta-analysis study
(2022-01-01)
This study was carried to evaluate the effects of tannins supplementation to sheep diets on their performance, carcass parameters and meat fatty acid profile through meta-analysis. Seventy-four peer-reviewed publications ...
Influence of lamb finishing system on animal performance and meat quality
(Editora da Universidade Estadual de Maringá - EDUEM, 2019-04-29)
This study aimed to assess the influence of lamb finishing systems on zootechnical performance, as well as on carcass and meat quality. The experiment was conducted at the APTA’s experimental farm. Thirty-three lambs were ...
FATTY ACID PROFILE OF SHEEP AND HORSE MEAT UNDER AN EXTENSIVE PRODUCTION SYSTEMPERFIL DE ÁCIDOS GRASOS DE CARNE DE OVINO Y CABALLO CRIADOS BAJO UN SISTEMA DE PRODUCCIÓN EXTENSIVA
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2013)
Effect of organic selenium supplementation in the diets of finishing sheep on meat color and pH during shelf life
(AGRICULTURAL RESEARCH COMMUNICATION CENTRE, 2017)
Comportamento do consumidor de carne ovina: um estudo amostral no Município de Dom Pedrito, RS
(Universidade Federal do PampaUNIPAMPABrasilCampus Dom Pedrito, 2019)
Coloração da gordura e qualidade da carne de ovelhas de descarte abatidas em distintos estágios fisiológicos
(2010-04-01)
The physical quality of the Longissimus lumborum muscle of Santa Inês culled ewes slaughtered at different physiological stages was evaluated as well as the color of the subcutaneous fat of the same muscle, and the ...
Methods of discard ewes carcass suspension and the quality of meat
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2011-03-01)
Objetivou-se com este trabalho avaliar o método de pendura da carcaça quanto à qualidade da carne ovina. Foram utilizadas 10 ovelhas de descarte com aproximadamente 62 kg de peso corporal. Após abate, esfola, evisceração ...