Effects of dietary fat source on physical, chemical and sensorial quality of calves meat
The effects of including rape seed (10％) and fish oil (4％) into the diet for 30 calves (7-90 days of life) on the physical, chemical and sensorial quality of meat were investigated. The analyses encompassed nutrient content in the diet, pH, colour and tenderness measurement, and evaluation of sensorial properties such as texture, tenderness, flavour, tastiness and juiciness. Fat supplementation had no significant effect on the chemical and physical properties of meat. Rape seed did not change the sensorial quality of meat, in contrast to fish oil, which deteriorated the texture, flavour and tastiness of meat.
calf fish oil rape seed meat sensorial quality
M.Zymon J.Strzetelski J.Kowalczyk
National Research Institute of Animal Production, Department of Animal Nutrition and Feed Science 32 The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences 05-110 Jabl
国际会议
The 7tb International Symposium on the Nutrition of Herbivores(ISNH-7)(第七届国际草食动物营养研讨会)
北京
英文
1054-1059
2007-09-16（万方平台首次上网日期，不代表论文的发表时间）