Consulta: subjectFacets:"Meat colouring"
Registros recuperados: 1
Data/hora: 09/06/2024 10:31:38

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga
Provedor de dados: Revista Ciência Agronômica (RCA)
Autores: Silva,Daniel Cézar da; Guim,Adriana; Santos,Gladston Rafael de Arruda; Maciel,Maria Inês Sucupira; Soares,Luciana Felizardo Pereira.
ABSTRACTThe effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p&lt;0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p&lt;0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Meat colouring; Feeding strategy; Native pasture; Flavour; Tenderness.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855