Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented <i>Saccharina japonica</i> and <i>Dendropanax morbifera</i>

Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented <i>Saccharina japonica</i> and <i>Dendropanax morbifera</i>

A 90-day feeding trial was conducted to evaluate the effects of diets supplemented with three concentrations (control or 0%, 0.5% and 1.0%) of fermented <i>Saccharina japonica</i> and <i>Dendropanax morbifera</i> (FSJ-DM) on the meat composition, growth performance, oxidative...

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Bibliographic Details
Main Authors: Jamila Fatima L. Saturno, Muhammad Ammar Dilawar, Hong-Seok Mun, Dae Hun Kim, Dhanushka Rathnayake, Chul-Ju Yang
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
goat meat
fermented feed
meat composition
fatty acids
oxidative stability
Online Access:https://www.mdpi.com/2304-8158/9/7/937

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https://www.mdpi.com/2304-8158/9/7/937

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