Basic chemical composition and selected physicochemical parameters of lamb meat fattened with dry feeds or with feeds supplemented with green fodder
2009
Grzeskowiak, E. | Borys, B.,Instytut Zootechniki, Balice (Poland). Zootechniczny Zaklad Doswiadczalny, Koluda Wielka | Strzelecki, J. | Borzuta, K. | Borys, A. | Lisiak, D.,Instytut Przemyslu Miesnego i Tluszczowego, Warszawa (Poland)
There were investigated the effect of feeding lambs green fodder and the effect of breed origin of lambs on the basic chemical composition and physicochemical features of longissimus dorsi muscle. The feeding methods applied and the commercial crossing pattern affected the intramuscular fattening of meat. No significant differences were found in the size of natural drip, water holding capacity, and muscle tissue weight losses during cooking, i.e. there were no differences that could depend either on the feeding system applied or on the breed origin of experimental lambs. A clearer and, partially, statistically confirmed effect of feeding lambs being fattened fodder supplemented with green forage was found with regard to the colour, marbling and tenderness of meat
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