Performance, carcass and meat quality of ewes supplemented with magnesium oxide-Reference-Cited by-同舟云学术

Performance, carcass and meat quality of ewes supplemented with magnesium oxide

Published:2014-01 Issue:1 Volume:43 Page:27-35
ISSN:1516-3598
Container-title:Revista Brasileira de Zootecnia
language:
Short-container-title:R. Bras. Zootec.

Author:

Constantino Camila¹,Ribeiro Edson Luis de Azambuja¹,Bridi Ana Maria¹,Tarsitano Marina Avena¹,Castro Filipe Alexandre Boscaro de¹,Fernandes Júnior Francisco¹,Mizubuti Ivone Yurika¹,Pereira Elzânia Sales²

Affiliation:

1. Universidade Estadual de Londrina, Brasil

2. Universidade Federal do Ceará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbz/v43n1/v43n1a05.pdf

Reference37 articles.

1. NBR 12994: Métodos de análise sensorial dos alimentos - classificação,1993

2. Handbook meat evaluation,2001

3. Comparison of magnesium sources on muscle color and tenderness of finishing sheep;Apple J.;Arkansas Animal Science Department Report,1999

4. Comparison of different magnesium sources on lamb muscle quality;Apple J. K.;Meat Science,2000

5. Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuumpackaged, boneless pork loins;Apple J. K.;Meat Science,2001

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3. The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton;Veterinarski arhiv;2020-12-15

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