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Effect of combination of garlic powder with black pepper, cinnamon and aloe vera powder on the growth performance, blood profile, and meat sensory qualities of broiler chickens

Autor: JASWINDER SINGH, PAVITER KAUR, MANJINDER SHARMA, NITIN MEHTA, N D SINGH, A P S SETHI, S S SIKKA

Publikováno v: Indian Journal of Animal Sciences, Vol 89, Iss 12 (2020)

This study was conducted to evaluate dual herb combinations as phytogenic alternative to antibiotic growth promoters in broilers. One-day old broiler chicks (225) were randomly distributed to 5 treatments with 3 replicates of each. The dietary treatm

Externí odkaz: https://doaj.org/article/41ba4f8d487e42adb2ecf7cba61b4208

Influence of supplementation of black pepper powder through feed in broiler chickens on their growth performance, blood profile, meat sensory qualities and duodenum morphology

Autor: JASWINDER SINGH, MANJINDER SHARMA, NITIN MEHTA, N D SINGH, PAVITER KAUR, A P S SETHI, S S SIKKA

Publikováno v: The Indian Journal of Animal Sciences. 88:215-221

A study was conducted to evaluate the black pepper powder (BP) as phytogenic alternative to antibiotic growth promoters in broilers. One-day old broiler chicks (225) were randomly distributed to five treatments with three replicates of each. The diet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::77c8cce72d68237854c9028f84d2c903
https://doi.org/10.56093/ijans.v88i2.79346

Biomarkers of meat sensory qualities of Angus beef breed: towards the development of prediction equations

Autor: GAGAOUA, Mohammed, Durand, Denys, Micol, Didier, Sante-Lhoutellier, Veronique, Terlouw, Claudia, Ellies-Oury, Marie-Pierre, Boudjellal, Abdelghani, Hocquette, Jean-François, Picard, Brigitte

Publikováno v: 15. Journées Sciences du Muscle et Technologies des Viandes
15. Journées Sciences du Muscle et Technologies des Viandes, Nov 2014, Clermont-Ferrand, France. ADIV, Viandes et Produits Carnés, 204 p., 2014, 15èmes Journées Sciences du Muscle et Technologies des Viandes

National audience; The development of accurate biomarkers of meat quality represents an important technological challenge in meat science. This study presents prediction equations of meat sensory qualities using a list of protein markers combined wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::67b2736565a70fe1ccee47c0443a0eeb
https://hal.inrae.fr/hal-02743911

Sensory quality of meat from eight different types of cattle in relation with their biochemical characteristics

Autor: M Gagaoua, E M C Terlouw, D Micol, J-F Hocquette, A P Moloney, K Nuernberg, D Bauchart, A Boudjellal, N D Scollan, R I Richardson, B Picard

Publikováno v: Journal of Integrative Agriculture, Vol 15, Iss 7, Pp 1550-1563 (2016)

The present study compared eight breeds of cattle differing in gender (heifers, bulls and steers) to determine associations between muscle characteristics and meat sensory qualities of the Longissimus thoracis muscle. Animal types differed in all the

Externí odkaz: https://doaj.org/article/f079e973e981488a8299254a8ff1b727