Consulta: creatorFacets:"Mudalal,S"
Registros recuperados: 2
Data/hora: 16/06/2024 16:20:48

Effects of Medicinal Plants Extract with Antibiotic Free Diets on Broilers Growth Performance and Incidence of Muscles Abnormalities
Provedor de dados: 89
Autores: Mudalal,S; Zaazaa,A; Omar,J Abo.
ABSTRACT The objective of this research was to investigate the effects of a natural herb extract1 (HE) on the general growth performance and the incidence of muscle abnormalities (white striping and wooden) of broiler chicks. A total of 504 one-day old chicks (Ross 500) were used in the experiment and randomly partitioned into 3 treatments with 7 replicates in each (24 chicks per replicate). Three experimental diets (C: regular feed; T1 and T2 (supplemented with HE at levels of 0.20 and 0.30 ml/L, respectively). The herbal extract was supplemented in drinking water. Feed intake, body weight and feed conversion ratio were monitored at days 14, 28 and 42 of the feeding trial. Moreover, the yield of visceral organs, carcass cuts, and the incidence of muscle...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Broilers; Herb extract; Performance; White stripping; Wooden meat.
Ano: 2021
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2021000100305

Effect of Sodium Chloride Replacement with Potassium Chloride on Quality Traits of Bicarbonate-Marinated Turkey Breast Meat
Provedor de dados: 89
Autores: Mudalal,S; Petracci,M.
ABSTRACT This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 30% sodium chloride replacement), and B4 (0.5% sodium bicarbonate and 45% sodium chloride replacement). The results showed that sodium replacement up to 45% had no impact on texture (as represented by Allo-Kramer shear values) and water activity. After cooking, Group B1 exhibited the highest L* value (72.1) and the lowest b* (6.6) when compared to other groups. In conclusion, replacing sodium chloride...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Chemical composition; Water activity; Texture; Sensory.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300316