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Effect of conjugated linoleic acids in pig nutrition on quality of meat
(Elsevier Science Bv, Amsterdam, 2015)
Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, ...
The effect of breed line and age on measurements of pH-value as meat quality parameter in breast muscles (m. pectoralis major) of broiler chickens
(Elsevier Science Bv, Amsterdam, 2015)
The objective of this study was to determine the effect of breed line and age on pH in broiler chicken breast muscles. pH values of m. pectoralis major muscle were compared within 6 groups - each line (Cobb, Ross, Hubbard) ...
Effect of the diet on improvement of the fatty acid composition of pig meat
(Novi Sad : The Scientfic Veterinary Institute "Novi Sad", 2015)
Numerous studies have confirmed the correlation between the prevalence of chronic disease and
human nutrition. In these studies, special emphasis is placed on the use of fats in human nutrition,
especially n-3 and n-6 ...
Meat quality of autochthonous Sjenica Zackel sheep - Basis for sustainable production of genetic resource on the Sjenica-Pester plateau
(26th international Dagene symposium, Doborna, Slovenia, 17-19 June, 2015, 2015)
Sjenica sheep is the largest type of autochthonous Zackel sheep reared in Serbia. It is well
adapted to harsh climatic and environmental conditions, which exist on the High Nature Value
Sjenica-Pester plateau of the ...