Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

Autor: de Oliveira Monteschio, J., de Souza, K.A., Vital, A.C.P., Guerrero, A., Valero, M.V., Kempinski, E.M.B.C., Barcelos, V.C., Nascimento, K.F., do Prado, I.N.

Publikováno v: Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname

Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water lo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d451eef1c4ae28b3e911bc2084d240ab
http://zaguan.unizar.es/record/76028

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers.

Autor: de Oliveira Monteschio J; Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil. Electronic address: jessicamonteschio@hotmail.com., de Souza KA; Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil., Vital ACP; Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil., Guerrero A; Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil; Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain., Valero MV; Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil., Kempinski EMBC; Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil., Barcelos VC; Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil., Nascimento KF; Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil., do Prado IN; Department of Animal Science, State University of Maringá, Av. Colombo, 5790, 87020-900 Maringá, Paraná, Brazil.

Publikováno v: Meat science [Meat Sci] 2017 Aug; Vol. 130, pp. 50-57. Date of Electronic Publication: 2017 Apr 05.