Meat quality of calves obtained from organic and conventional farming
| Autor: | Stefano Schiavon, Lucia Bailon, Valerio Bondesan, Franco Tagliapietra, Silvia Miotello |
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| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: | |
| Zdroj: | Italian Journal of Animal Science, Vol 8, Iss 3s, Pp 213-215 (2010) |
| Druh dokumentu: | article |
| ISSN: | 1594-4077 1828-051X |
| DOI: | 10.4081/ijas.2009.s3.213 |
| 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: | Directory of Open Access Journals |
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