Influence of different amounts of dietary sodium chloride on meat quality of lambs
1994
Sevkovic, N. | Baltic, M. | Sinovec, Z. (Veterinarski fakultet, Beograd (Yugoslavia))
Lambs, 2 groups of 10 female animals after weaning, average body weight 25.5 kg, were fed with hay and concentrates in 99 day long trials. Food for groups 1 and 2 had 0.7 and 1.5 NaCl, respectively. Samples of musculus longissimus dorsi were taken after slaughtering. Average content of water was 74.90-74.91, ash 1.03, protein 21.03-21.04, and ether extract 3.03. pH values were 5.57-5.59, water-holding-capacity 9.56-9.63 square cm and 9.92-9.98 ml and Gofo colour 76.12-78.60. Differences between groups were not significant.
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