Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

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...

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Bibliographic Details
Main Authors: Daniel Cézar da Silva, Adriana Guim, Gladston Rafael de Arruda Santos, Maria Inês Sucupira Maciel, Luciana Felizardo Pereira Soares
Format: Article
Language:English
Published: Universidade Federal do Ceará
Series:Revista Ciência Agronômica
Subjects:
Meat colouring
Feeding strategy
Native pasture
Flavour
Tenderness
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902015000400855&lng=en&tlng=en

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