Physiochemical characteristics of goat meat according to breed and finishing system
2012
Joševska, E., Faculty of Biotechnical Sciences, Bitola (The Former Yugoslav Republic of Macedonia) | Stojanovski, M., Faculty of Biotechnical Sciences, Bitola (The Former Yugoslav Republic of Macedonia) | Kuzelov, A., Faculty of Agriculture, Štip (Former Yugoslav Republic of Macedonia) | Radevska, M., University of Tourism and Management, Skopje (The Former Yugoslav Republic of Macedonia)
The aim of this study was to determine the physiochemical characteristic of goat meat according to breed and finishing system. A group of twenty two kids from two breed’s Alpine and Domestic Balkan goat were used. Finishing systems were: group 1 – goat kids with their mothers in pasture and group 2 – weaned goat kids in pasture. Results of chemical composition for percentages of moisture, protein and ash were influenced by the finishing system. According to results for tissue composition, the differences indicate that breed and finishing systems has an impact on the tissue composition of kid’s meat.
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