Meat quality of calves obtained from organic and conventional farming
| Autor: | Franco Tagliapietra, Stefano Schiavon, Lucia Bailoni, Valerio Bondesan, Silvia Miotello |
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| Předmět: |
Organic farming
040301 veterinary sciences 0402 animal and dairy science Longissimus Thoracis food and beverages Calves 04 agricultural and veterinary sciences Biology 040201 dairy & animal science 0403 veterinary science Meat quality Calves Fatty acids Organic farming Meat quality Calves Fatty acids Animal Science and Zoology Composition (visual arts) Fatty acid composition Food science lcsh:Animal culture Meat quality Fatty acids Animal nutrition lcsh:SF1-1100 |
| Zdroj: | Scopus-Elsevier Italian Journal of Animal Science, Vol 8, Iss 3s, Pp 213-215 (2010) |
| Popis: | The aim of this study was to compare meat quality of organically and conventionally raised Simmental calves. Fifteen organic and fourteen conventional carcasses were considered, 8th rib and M. Longissimus thoracis were sampled on each carcass. Different tissues percentage of 8th rib were evaluated and meat colour, chemical and fatty acids composition of M. Longissimus thoracis were analysed. Fat percentage of 8th rib of organic calves was lower (P |
| Databáze: | OpenAIRE |
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