Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef

Author： Realini C.E.   Duckett S.K.   Brito G.W.   Dalla Rizza M.   De Mattos D.  

Publisher： Elsevier

ISSN： 0309-1740

Source： Meat Science, Vol.66, Iss.3, 2004-03, pp. : 567-577

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Influence of the addition of antioxidants in vivo on the fatty acid composition of fish fillets

By Sant'Ana L.S.   Mancini-Filho J.  

Food Chemistry, Vol. 68, Iss. 2, 2000-02 ,pp. : 175-178

Elsevier

Access to resources Recommend Favorite

Effect of grass or concentrate feeding systems and rate of growth on triglyceride and phospholipid and their fatty acids in the M. longissimus thoracis of lambs

By Aurousseau B.   Bauchart D.   Calichon E.   Micol D.   Priolo A.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 531-541

Elsevier

Access to resources Recommend Favorite

Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions

By Biswas A.K.   Keshri R.C.   Bisht G.S.  

Meat Science, Vol. 66, Iss. 3, 2004-03 ,pp. : 733-741

Elsevier

Access to resources Recommend Favorite

Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)

By Kayaardi S.   Gok V.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 249-257

Elsevier

Access to resources Recommend Favorite

Comparative effect of low levels of dietary cobalt and parenteral injection of vitamin B 12 on carcass and meat quality characteristics in Omani goats

By Kadim I.T.   Mahgoub O.   Srikandakumar A.   Al-Ajmi D.S.   Al-Maqbaly R.S.   Al-Saqri N.M.   Johnson E.H.  

Meat Science, Vol. 66, Iss. 4, 2004-04 ,pp. : 837-844

Elsevier

Access to resources Recommend Favorite