The effect of diet and DHA addition on the sensory quality of goat kid meat

Meat Science

Volumn 90, Issue 2, 2012, Pages 393-397

  Moreno Indias, Isabel ^a   Sánchez Macías, Davinia ^a   Martínez de la Puente, Josué ^a   Morales delaNuez, Antonio ^a   Hernández Castellano, Lorenzo Enrique ^a   Castro, Noemí ^a   Argüello, Anastasio ^a  

^a UNIVERSITY OF LAS PALMAS DE GRAN CANARIA   (Spain)

Author keywords

Cow's milk; DHA; Goat kid; Sensory evaluation

Indexed keywords

COW'S MILK; DHA; DOCOSAHEXAENOIC ACID; FATTY ACID PROFILES; GOAT KID; GOAT'S MILK; HIGH DOSE; LITTLE RESEARCH; LOW DOSE; MUSCLE TISSUES; NUTRITIONAL QUALITIES; OMEGA-3; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SENSORY QUALITIES;

FATTY ACIDS; NUTRITION; POLYUNSATURATED FATTY ACIDS; SENSORY PERCEPTION; TISSUE;

MEATS;

CAPRA HIRCUS;

DOCOSAHEXAENOIC ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; CATTLE; CHEMISTRY; DIET; DIET SUPPLEMENTATION; DRUG EFFECT; GOAT; MEAT; MILK; SKELETAL MUSCLE; TASTE;

ANIMAL FEED; ANIMALS; CATTLE; DIET; DIETARY SUPPLEMENTS; DOCOSAHEXAENOIC ACIDS; GOATS; MEAT; MILK; MUSCLE, SKELETAL; TASTE;

EID: 80555150670     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.08.004     Document Type: Article

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