Effect of age at slaughter on chemical composition of meat from Moxotó goats and their crosses

Autor:	Frederico José Beserra, Alice Leite, M. S. Madruga, E.M.C da Silva, E.L Maia
Rok vydání:	2004
Předmět:	chemistry.chemical_classification Cholesterol Fatty acid Biology Group A Group B Breed chemistry.chemical_compound Food Animals chemistry Group (periodic table) Animal Science and Zoology Food science Chemical composition
Zdroj:	Small Ruminant Research. 55:177-181
ISSN:	0921-4488
DOI:	10.1016/j.smallrumres.2004.02.002
Popis:	Chemical composition, cholesterol levels and fatty acid profile were estimated for castrated male goats of the Moxoto breed (Group A) and their crosses (Group B: 1/2 Moxot o ×1/2 Pardo Alpina; Group C: 1/4 Moxot o ×3/4 Pardo Alpina; Group D: 1/4 Moxot o ×1/4 Pardo Alpina ×1/2 Anglo Nubiana). Moisture and ash contents and cholesterol level of meat varied with breed group, while moisture and fat contents varied with age. Cholesterol levels increased (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d4bb63db9a7816905e325aea15510a73 https://doi.org/10.1016/j.smallrumres.2004.02.002 Zobrazit plný text záznamu Full Text from ScienceDirect