Meat quality of culled adult goats finished with increased feeding plans

Author:

MARQUES Iolly Tábata Oliveira1,FERNANDES Cesar Carneiro Linhares1ORCID,VASCONCELOS Fábio Roger2,ALVES Juliana Paula Martins1,MONTENEGRO Assis Rubens1,SILVA Caroline Pessoa da1,OLIVEIRA Felipe Brener Bezerra de3,FIGUEIREDO Francisco Cardoso4,MOURA Arlindo Araripe5,RONDINA Davide1

Affiliation:

1. Universidade Estadual do Ceará, Brasil

2. Instituto Federal do Ceará, Brasil

3. Universidade Federal Rural da Amazônia, Brasil

4. Universidade Federal do Piauí, Brasil

5. Universidade Federal do Ceará, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference71 articles.

1. Effect of feeding regime during finishing on lamb welfare, production performance and meat quality;Aguayo-Ulloa L. A.;Small Ruminant Research,2013

2. Some factors influencing dressing percentage in goat meat production;Assan N.;Scientific Journal of Review,2015

3. Official methods of analysis.,1990

4. Triennial growth and development symposium: molecular mechanisms related to bovine intramuscular fat deposition in the longissimus muscle;Baik M.;Journal of Animal Science,2017

5. Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability;Bjarnadóttir S. G.;Journal of Agricultural and Food Chemistry,2010

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