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	Provedor de dados Rev. Bras. Ciênc. Avic. (2) Autor Benjakul,S (1) Biesek,J (1) Kuźniacka,J (1) Malila,Y (1) Petracci,M (1) U-chupaj,J (1) Visessanguan,W (1) Mais... Palavra-chave Water-holding capacity (2) Body weight (1) Carcass (1) Chicken carcass (1) Colour (1) Cut-up meat (1) Duck (1) Marinade uptake (1) Marination (1) Quality (1) Yellow lupin (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The Effect of a Balanced Diet Containing Yellow Lupin (Lupinus Luteus L.) on Carcass and Meat Quality of Broiler Ducks Rev. Bras. Ciênc. Avic. Biesek,J; Kuźniacka,J. ABSTRACT The aim of this study was to compare the final productivity parameters, carcass and meat quality in ducks fed with yellow lupin (Lupinus luteus) as a protein source instead of soybean meal. 200 Cherry Valley ducks were divided into two equal groups. Control (1) was fed with soybean meal, experimental (2) was fed with yellow lupin. Productivity parameters were calculated. After 8 weeks of rearing, 10 ducks from each group were slaughtered. The pH of breast muscles was measured 15 minutes and 24 hours post-mortem. Carcasses were dissected and each carcass part was weighed. After dissection, breast and leg muscles were analysed for selected parameters of meat quality (water holding capacity, and colour). Additionally, drip loss in breasts was... Tipo: Info:eu-repo/semantics/article Palavras-chave: Duck; Body weight; Carcass; Colour; Quality; Water-holding capacity; Yellow lupin. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2020000200304 Effect of Tumbling Marination on Marinade Uptake of Chicken Carcass and Parts Quality Rev. Bras. Ciênc. Avic. U-chupaj,J; Malila,Y; Petracci,M; Benjakul,S; Visessanguan,W. ABSTRACT The objectives of this study were to evaluate the effect of marination on marinade uptake of chicken carcasses and to determine the meat quality of carcass parts. In total, 45 eviscerated chicken carcasses were divided into three marinating treatments: no marination, marination in water, marination in non-phosphate and low-salt solution (NPLS). The study showed that the marinade uptake of chicken carcasses was higher than 4.0% for NPLS marination and than 3.5% for water marination when compared with the non-marinated treatment. However, raw chicken meat yield after cut-up was not significantly different (p≥0.05) among treatments. Carcasses marinated in NPLS solution presented higher water-holding capacity (WHC). The results showed that NPLS... Tipo: Info:eu-repo/semantics/article Palavras-chave: Marination; Chicken carcass; Marinade uptake; Water-holding capacity; Cut-up meat. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000100061 Registros recuperados: 2 Primeira ... 1 ... Última

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