[Study of slaughter efficiency and meat value of coypus]
1986
Niedzwiadek, S. | Kowalski, J. | Palimaka-Rapacz, G. | Piatek, B. (Instytut Zootechniki, Krakow (Poland))
The investigation on 240 coypus of Greenland variety was carried out. The carcass weight and edible part content increased with body weight of coypus and content of meat, bones and fat in carcasses ranged 63.2- 70.0, 10.3-12.0 and 7.2-13.5%, resp. There was no difference between veal and coypus meat in a taste panel evaluation
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