Differentiation of meat quality, lipid oxidation and fatty acid profile between Cobb 500 breed and Sasso breed
The aim of the experiment was to study the differences in meat quality, lipid oxidation and fatty acids between Cobb 500 breed and Sasso breed chicken.The experiment involve total of 30 roosters (n = 15 of Sasso breed and n = 15 of Cobb 500 breed ). They were separated by breed in litter floor space...
Main Author: | Norazman, Muhammad Syukur |
---|---|
Format: | Project Paper Report |
Language: | English |
Published: |
2015
|
Online Access: | http://psasir.upm.edu.my/id/eprint/91632/1/FP%202016%2092%20-%20IR.pdf |
Similar Items
-
QUANTITATIVE AND QUALITATIVE FEATURES OF MEAT PRODUCTION IN COBB-500 CHICKEN HYBRID
by: R.M. RADU-RUSU, et al.
Published: (2023-11-01) -
Effect of caponization on muscle, liver and adipose tissue fatty acid composition, lipid peroxidation, and cholesterol in breast muscle of Cobb 500 broilers
by: Leo, T. K., et al.
Published: (2018) -
Effect of weight at slaughter and breed on beef intramuscular lipid classes and fatty acid profile
by: G. Indurain, et al.
Published: (2010-01-01) -
Influence of Bacillus subtilis and Acetic Acid on Cobb500 Intestinal Microflora
by: Martin Král, et al.
Published: (2023-09-01) -
The Fatty Acid and Mineral Composition of Cobb 500 Broiler Meat Influenced by the Nettle (<i>Urtica dioica</i>) Dietary Supplementation, Broiler Gender and Muscle Portion
by: Nikola Stanišić, et al.
Published: (2023-03-01)