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Contents of macro- and microelements in blood serum and breast muscle of broiler chickens subjected to different variants of pre-slaughter handling
chickens stress pre-slaughter handling
2015/6/8
This experiment was aimed at determining contents of Ca, Mg, Na, K, P, and Fe in blood serum and breast muscles of broiler chickens COBB 500 subjected to different variants of pre-slaughter handling i...
Effect of dietary supplementation of some antioxidants on growth performance, carcass composition and breast meat characteristics in quails reared under heat stress
quail vitamin E vitamin C lipoic acid growth performance meat quality
2015/6/8
This research investigates the effects of adding vitamin E, vitamin C, vitamin E+C, and alpha lipoic acid to feed rations for Japanese quails (Coturnix coturnix japonica) exposed to heat stress. The a...
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
2016/5/18
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers
Korean Native Chickens Broilers 2-D Electrophoresis MALDI-TOF Mass Spectrometry
2016/5/10
The Korean native chickens (Woorimotdak™, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for...
Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C
Duck Breast Leg and Chilling Methods
2016/4/27
An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either 0??C, 10??...
A Comparison of Meat Characteristics between Duck and Chicken Breast
Chicken Breast Meat Duck Breast Meat Poultry Meat Characteristics
2016/4/26
Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat....
Meat Quality and Storage Characteristics Depending on PSE Status of Broiler Breast Meat
Broilers Breast PSE Storage Characteristics Meat Quality
2016/4/25
The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption t...