A Comparative Study of Meat Quality Traits in Different Improved Varieties of Chicken

Autor:	Saroj Kumar Chourasia, Rupal Pathak, Sanjay Punjabrao Ingole, Dhirendra Bhonsle
Rok vydání:	2019
Předmět:	Animal science Lipid content Total cholesterol medicine food and beverages Biology medicine.disease High cholesterol
Zdroj:	Journal of Animal Research. 9
ISSN:	2277-940X 2249-6629
DOI:	10.30954/2277-940x.03.2019.12
Popis:	The present experiment was designed to study meat quality traits in improved varieties of chicken. Six different varieties (CARI Shyama, Vanaraja, Kalinga Brown, Black Rock, Caribro Dhanraja and Kuroiler) used in Chhattisgarh for backyard poultry were studied. The meat quality parameters like pH, total lipid, total cholesterol, ash, ether extract and sensory evaluation were studied. The pH values of meat was significantly (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a8662c9f910acd1f1f3a84e077403b2d https://doi.org/10.30954/2277-940x.03.2019.12 Zobrazit plný text záznamu