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A. (2018). Rabbit meat production and consumption: State of knowledge and future perspectives. Meat Sci., 143: 137–146. Dal Bosco A., Castellini C., Bernardini M. (1997). Effect of transportation and stunning method on some characteristics of rabbit carcasses and meat. World Rabbit Sci., 5: 115–119. Dalle Zotte A. (2002). Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci., 75: 11–32. De Jong I.C., Reimert H., Rommers J.M. (2008). Effect of floor type on footpad injuries in Does. Proc. IX World

References AOAC (2000). Official Methods of Analysis of AOAC International, 17th edn. Association of Official Analytical Chemists, Gaithersburg, MD, USA. Calik J., Krawczyk J., Świątkiewicz S., Gąsior R., Wojtyczka K., Połtowicz K., Obrzut J., Puchała M. (2017). Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels. Ann. Anim.Sci., 17: 903-917. Choo Y.K., Chung S.H. (2014). Brief Review on Local Chicken Breeds in Korea with Respect to Growth Performance and Meat Quality. International Journal of Poultry Sci

-81. Bernacki Z., Bawej M., Kokoszyński D. (2012). Quality of meat from two guinea fowl (Numida meleagris) varieties. Arch. Geflügelk., 76: 203-207. Berri C., Bihan- Duval E., Baeza E., Chartrin P., Picgirard L., Jehl N., Quenti n M., Piccard M., Duclos M.J. (2005). Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickens. Anim. Res., 54: 123-134. Calik J. (2015). Effect of caponizing Yellowleg Partridge (Ż-33) cockerels on body weight and meat quality. Acta Sci. Pol. Zootech., 14: 51-60. Calik J., Połtowicz K

References Baryiko-Pikielna N., Matuszewska I. (2009). Sensory testing of food (in Polish). Wyd. Nauk. PTTZ, 367 pp. Berri C., Le Bihan-Duval E., Debut M., Sante-Lhoutellier V, Baeza E., Gigaud V., Jego Y., Duclos M.J. (2007). Consequence of hypertrophy on characteristics of pec- toralis major muscle and breast meat quality of broiler chickens. J. Anim. Sci., 85: 2005-2011. Calik J. (2014). Capon production - breeding stock, rooster castration, rearing methods, and meat quality. Ann. Anim. Sci., 14: 769-777. Cason J.A., Fletcher D.L., Burke W.H. (1987). Influence

–146. Dalle Zotte A. (2002). Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality. Livest. Prod. Sci., 75: 11–32. Dal Bosco A.D., Castellini C., Bernardini M. (1997). Effect of transportation and stunning method on some characteristics of rabbit carcasses and meat. World Rabbit Sci., 5: 115–119. Dal Bosco A.D., Castellini C., Bernardini M. (2001). Nutritional quality of rabbit meat as affected by cooking procedure and dietary vitamin E. J. Food Sci., 66: 1047–1051. Devine C., Jensen W.K., Dikeman M. (2004). Encyclopedia of Meat

processed breast meat of high and low growth rate chickens. Brit. Poultry Sci., 54: 190–198. Baryłko-Pikielna N., Matuszewska I. (2009). Sensory testing of food (in Polish). Wyd. Nauk. PTTŻ, 367 pp. Calik J., Krawczyk J., Świątkiewicz S., Gąsior R., Wojtycza K., Połtowicz K., Obrzut J., Puchała M. (2017). Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels. Ann. Anim. Sci., 17: 903–917. Chen X.D., Ma Q.G., Tang M.Y., Ji C. (2007). Development of breast muscle and meat quality in Arbor Acres broilers, Jingxing 100

pre-slaughter pig stunning methods – a review. Rocz. Inst. Przem. Mięs. Tł., XXXVI, 5–19. Kim G.D., Lee H.S., Jung E.Y., Lim H.J., Seo H.W., Lee Y.H., Jang S.H., Baek S.B., Joo S.T., Yang H.S. (2013). The effect of CO 2 gas stunning on meat quality of cattle compared with captive bolt stunning. Livest. Sci., 157: 312–316. Lammens V., Van de Water G., Coenegrachts J., Driesssen B., Peeters E., Geers R. (2006). Head current and blood splashes after electrical stunning in relation to characteristics of the pig’s body. Meat Sci., 72: 140–145. Laureys S. (2005). Science

-xanthophyll (PX) concentrate of alfalfa additive to crude protein-reduced diets on nitrogen excretion, growth performance and meat quality of pigs. J. Cent. Eur. Agr., 8: 669–676. Grela E.R., Pastuszak J., Bloch U. (2009). Handbook of modern pig feeding. Recommendation for practice (in Polish). SRRiL Progress, Lublin. Grela E.R., Hanczakowska E., Kowalczuk-Vasilev E. (2014 a). Correlations between cholesterol content, fatty acid composition and health lipid indices in fat of chosen tissues and organs of finishing pigs. Pol. J. Vet. Sci., 17: 535–537. Grela E.R., Ognik K., Czech

. Borton R.J., Loerch S.C., Mc Clure K.E., Wulf D.M. (2005). Comparison of characteristics of lambs fed concentrate or grazed on ryegrass to traditional or heavy slaughter weights. I. Production, carcass, and organoleptic characteristics. J. Anim. Sci., 83: 679–685. Boughalmi A., Araba A. (2016). Effect of feeding management from grass to concentrate feed on growth, carcass characteristics, meat quality and fatty acid profile of Timahdite lamb breed. Small Rumin. Res., 144: 158–163. Cañeque V., Velasco S., Díaz M.T., Pérez C., Huidobro F., Lauzurica S., Man-zanares C

performance, organs weights and meat quality of broiler chicks. Pak. Vet. J., 24: 173-178. Bayraktar H., Altan O., Acikgoz Z., Baysal S.H., Seremet C. (2011). Effects of oxidized oil and vitamin E on performance and some blood traits of heat-stressed male broilers. S. Afr. J. Anim. Sci., 41: 288-296. Belitz H.D., Grosch W., Schieberle P. (2009). Food Chemistry Springer-Verlag. Berlin, Germany, 158-247 pp. Borsting C.F., Engberg R.M., Jakobsen K., Jensen S.K., Andersen J.O. (1994). Inclusion of oxidized fish oil in mink diets 1. The influence on nutrient digestibility and