carcass traits meat quality (17 resultados)

Hardback or Cased Book. Condición: New. Carcass Traits and Meat Quality in Cattle. Book.

Condición: New.

Hardback. Condición: New.

Taschenbuch. Condición: Neu. Effect of feed withdrawal periods on some carcass traits of broiler | The optimum time of pre-slaughter feed withdrawal (FW), meat quality, weight loss and meat yield of carcass broiler | Eman Elsaid | Taschenbuch | 80 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659646409 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

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HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condición: New. Print on Demand.

Condición: New. Print on Demand.

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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Feed withdrawal refers to the total length of time the chickens are without feed prior to processing. The timeline for feed and water withdrawal can be from 2 to 24 hours. The ideal withdrawal period should be short enough to avoid considerable losses in live weights or carcass yields, but long enough to allow the digestive tract to become empty. Generally, research indicates that the optimal feed withdrawal time is between 8 and 12 hours prior to processing, as this withdrawal period yields the lowest occurrence of carcass contamination and carcass yield losses. This work was performed in order to investigate the effect of different pre-slaughter feed withdrawal periods (0.0, 4.0, 8.0 and 12.0 h) and live body weight grade at slaughter (grade W1 from 1800 to 2000g and grade W2 from 1600 to 1800g) on weight loss, carcass parts, carcass traits, giblets weight, gizzard content weight, water holding capacity (WHC) and pH values of breast and thigh meat. Some blood plasma constituents (glucose, triglycerides, uric acid and total lipids) and chemical composition of meat as well as meat yield were also investigated.

Hardcover. Condición: new. Hardcover. Beef, which can come from both the dairy and beef sectors, is a high-quality animal product that provides essential amino acids, minerals (such as iron and zinc), and vitamins, as well as anti-inflammatory conjugated linoleic acid, that humans need. Consumers are demanding more safe, nutritious, and palatable beef produced via sustainable and acceptable methods. Experience of flavour, tenderness and juiciness will be paramount in shaping quality experience, satisfaction, and future purchases. Beef tenderness is strongly influenced by the amount of intramuscular fat, also known as marbling, which can vary according to genetics, age, sex, and feeding. In recent years, the entire beef production chain, from rearing, fattening and slaughter to the consumer, has faced significant challenges. These challenges, whether the beef comes from either the dairy or beef sector, have involved achieving higher yield and quality while minimising environmental impact. This Special Issue is to publish original research or reviews on the genetic regulation of beef quality, various several biomarkers related to quality traits, early predictors of unambiguous beef quality, fattening with alternative feed sources of under more variable environmental conditions, and the contribution of indigenous dairy or beef cattle breeds to the beef industry. This Special Issue is recommended for anyone interested in producing and consuming higher-quality, healthier beef. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Taschenbuch. Condición: Neu. Genetic aspects of carcass composition and meat quality in sheep | Genetic and Genomic Aspects of Carcass Composition, Assessed by X-Ray Computer Tomography, and Meat Quality Traits in Sheep | Eleni Karamichou | Taschenbuch | 196 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783844300734 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu Print on Demand.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Beef, which can come from both the dairy and beef sectors, is a high-quality animal product that provides essential amino acids, minerals (such as iron and zinc), and vitamins, as well as anti-inflammatory conjugated linoleic acid, that humans need. Consumers are demanding more safe, nutritious, and palatable beef produced via sustainable and acceptable methods. Experience of flavour, tenderness and juiciness will be paramount in shaping quality experience, satisfaction, and future purchases. Beef tenderness is strongly influenced by the amount of intramuscular fat, also known as marbling, which can vary according to genetics, age, sex, and feeding. In recent years, the entire beef production chain, from rearing, fattening and slaughter to the consumer, has faced significant challenges. These challenges, whether the beef comes from either the dairy or beef sector, have involved achieving higher yield and quality while minimising environmental impact. This Special Issue is to publish original research or reviews on the genetic regulation of beef quality, various several biomarkers related to quality traits, early predictors of unambiguous beef quality, fattening with alternative feed sources of under more variable environmental conditions, and the contribution of indigenous dairy or beef cattle breeds to the beef industry. This Special Issue is recommended for anyone interested in producing and consuming higher-quality, healthier beef.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book explores genetic aspects of carcass and sheep meat quality traits and considers future options to improve meat quality.The focus is to breed for improved meat quality,as consumers require leaner meat,less fat and consistent quality.Therefore,traits determining product quality are carcass composition and meat quality. Meat quality traits pose particular problems for improvement,as direct measurements require the destruction of the animal.Muscle quality is considered to be difficult to measure in the live animal.Hence,this book investigated the use of in vivo composition traits to predict meat quality. Additionally,it investigated opportunities for genetically improving meat and carcass quality by using in vivo predictor traits and quantitative trait loci.There is no published information available on genetic correlations between carcass traits, assessed by Computer Tomography,and meat quality traits in any species.This study detected significant genomic approaches for traits related to carcass and meat quality.This book provided considerable novel information of the genetic control of sheep meat quality traits.

Buch. Condición: Neu. Carcass Traits and Meat Quality in Cattle | Buch | Englisch | 2025 | MDPI AG | EAN 9783725837618 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.