Citrus pulp as an ingredient in ostrich diet: Effects on meat quality

Meat Science

Volumn 68, Issue 2, 2004, Pages 269-275

  Lanza, M ^a   Fasone, V ^b   Galofaro, V ^a   Barbagallo, D ^a   Bella, M ^a   Pennisi, P ^a  

^a UNIVERSITY OF CATANIA   (Italy)

^b UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Citrus pulp; Fatty acids; M. gastrocnemius; M. iliofibularis; Meat quality; Ostrich

Indexed keywords

CITRUS PULP; FEEDING COSTS; MEAT QUALITY; OSTRICH DIET;

AGRICULTURE; FATTY ACIDS; FIBERS; ISOTHERMS; PH EFFECTS; PROTEINS; VITAMINS;

MEATS;

ANIMALIA; CITRUS; FRAXINUS; STRUTHIO CAMELUS; STRUTHIONIFORMES;

EID: 2942642541     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.03.005     Document Type: Article

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