Muscle fiber area, collagen, and fatty acid profile of goat meat

The present study was conducted to evaluate the effect of breed group, slaughter weight, and sex on the muscle fiber area, collagen percentage, and fatty acid profile of goat kid meat. A total of 74 animals (Alpine; ½ Boer + ½ Alpine; ½ Nubian + ½ Alpine; ¾ Boer + ¼ Alpine; and three-cross [¼ Boer +...

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Bibliographic Details
Main Authors:	Gil Ignácio Cañizares, Andrea Cristina Toniolo Chávari, Raquel Ornelas Marques, Helen Fernanda Barros Gomes, Evelyn Prestes Brito, Raquel Vasconcelos Lourençon, Paulo Roberto de Lima Meirelles, Heraldo Cesar Gonçalves
Format:	Article
Language:	English
Published:	Universidade Federal de Rondonópolis 2022-05-01
Series:	Scientific Electronic Archives
Subjects:	breed, capra hircus, fat, muscle, quality, tenderness
Online Access:	https://sea.ufr.edu.br/SEA/article/view/1552

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