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Einfluss von probiotika auf die mastleistung von Broilern / Influence of various probiotics on the fattening performances by Broifer
(Deutscher Fachverlag GmbH, Frankfurt Main, 2009)
In this paper, the influence of various probiotics on the fattening performances of Arbor Acres broilers was examined. The control group of broilers (1) fed without probiotics, and the experimental groups with feed mixtures ...
Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten / Effect of endpoint internal temperature on mineral contents of roasted pork loin
(Deutscher Fachverlag GmbH, Frankfurt Main, 2016)
The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). ...
Mikroflora und Qualität traditioneller Rohwurst Lemeški Kulen / Microflora and quality of traditional dry fermented sausage Lemeški Kulen
(Deutscher Fachverlag GmbH, Frankfurt Main, 2014)
The traditional dry fermented sausage Lemeški Kulen is produced from pork, red paprika (3-4%) and salt (2.0-2.2%) by small producers in Northern Serbia. The microbial stability of the sausage in the first and most sensitive ...
Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko
(Deutscher Fachverlag GmbH, Frankfurt Main, 2016)
This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was ...
How the color of game meat should be measured
(Deutscher Fachverlag GmbH, Frankfurt Main, 2019)
The ability of a computer vision system (CVS) to evaluate game meat color was investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involved five different species: quail, ...
Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten / Two different starter cultures as potential inhibitors of L monocytogenes in fermented sausages
(Deutscher Fachverlag GmbH, Frankfurt Main, 2018)
The aim of the study was to investigate the effectiveness of selected bakteriocinogenic starter cultures as potential inhibitors of Listeria monocytogenes in industrially produced raw sausages. A cocktail of four L ...
Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien / Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia
(Deutscher Fachverlag GmbH, Frankfurt Main, 2018)
Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study ...
Effect of increased amounts of organic forms of selenium and vitamin E in fattening broilers on selected parameters of meat quality [Einfluss der Fütterung auf die Qualität von Broilern: Einfluss erhöhter Mengen an organischem Selen und Vitamin e in der B
(Fleischwirtschaft, 2010)
The paper examined the effects of adding a meal of organic forms of selenium broilers on meat quality of broilers. The experiment was conducted on 150 poultry Hubbard provenance divided into 3 groups. Broilers were fed ...
Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion / The effect of phytogenic feed additives on the performance, carcass traits, intestinal morphology and meat sensory properties of broilers
(Deutscher Fachverlag GmbH, Frankfurt Main, 2021)
The aim of this study was to evaluate the effect of three phytogenic
feed additives on broiler growth performance, carcass traits, intestinal
morphology and meat sensory attributes. 240 onedayold,
unsexed
Cobb500 ...
Fatty Acid Composition of Lamb Meat from different Grazing Areas of Macedonia
(Deutscher Fachverlag GmbH, Frankfurt Main, 2017)