Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Olga Derewicka"'
Publikováno v:
Czech Journal of Animal Science, Vol 64, Iss 6, Pp 255-264 (2019)
In rabbits, growth and carcass traits are important for the breeding programme. An increasing number of annotated polymorphisms demands validation of their influence on those traits before they can be implemented in breeding practice. Therefore, the
Externí odkaz:
https://doaj.org/article/87af3dc1ca624c638c0451a6283e0ec8
Publikováno v:
Czech Journal of Animal Science. 64:255-264
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb0e9e7cd83e6c04f65f96bbb1a936cc
https://doi.org/10.17221/27/2019-cjas
https://doi.org/10.17221/27/2019-cjas
Publikováno v:
Medycyna Weterynaryjna. 73:303-307
The aim of this study was to determine the effect of inbreeding and sex on meat quality traits such as: acidity, colour, chemical composition and texture in New Zealand White and Belgian Giant Grey crossebred rabbits (n=84; 50♂:34♀). Two variants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f14778a1f9806958538f91ab49558f9
https://doi.org/10.21521/mw.5689
https://doi.org/10.21521/mw.5689
Autor:
Olga Derewicka, Michał Kmiecik, K. Kozioł, Dorota Maj, Sylwia Pałka, J. Bieniek, Łukasz Migdał
Publikováno v:
Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego. 12:25-32
The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b8305788d76317c9a679bf47fe23a6f
https://doi.org/10.5604/01.3001.0013.6979
https://doi.org/10.5604/01.3001.0013.6979
Publikováno v:
Medycyna Weterynaryjna. 72:712-717
The aim of this study was the analysis of meat production traits based on pre-slaughter traits (body weight, growth rate, daily gain) and post-slaughter traits (carcass traits, dressing out percentages). Materials were New Zealand White and Belgian G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04aec86dab344eb56ad620b21bab3c70
https://doi.org/10.21521/mw.5582
https://doi.org/10.21521/mw.5582
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1e75402e288405cd1b3f14ee9ed9dfa
https://doi.org/10.15193/zntj/2012/80/154-163
https://doi.org/10.15193/zntj/2012/80/154-163