Effect of muscle and intensity of finishing diet on meat quality of foals slaughtered at 15months

Meat Science

Volumn 96, Issue 1, 2014, Pages 327-334

  Franco, Daniel ^a   Lorenzo, José M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Foal meat; Meat quality; Nutritional value; Type of muscle

Indexed keywords

CHEMICAL COMPOSITIONS; EFFECT OF MUSCLES; INTRAMUSCULAR FATS; LONGISSIMUS DORSI; MEAT QUALITY; MINERAL COMPOSITION; NUTRITIONAL VALUE; PALMITOLEIC ACID;

AMINO ACIDS; LINOLEIC ACID; MEATS; MINERALS; NUTRITION;

MUSCLE;

AMINO ACID; FATTY ACID; HEME; IRON;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BLOOD; CHEMISTRY; COLOR; DIET; FOAL MEAT; FOOD QUALITY; HORSE; MEAT; MEAT QUALITY; NUTRITIONAL VALUE; PH; PROTEIN INTAKE; SKELETAL MUSCLE; SLAUGHTERHOUSE; TASTE; TYPE OF MUSCLE;

FOAL MEAT; MEAT QUALITY; NUTRITIONAL VALUE; TYPE OF MUSCLE;

ABATTOIRS; AMINO ACIDS; ANIMAL FEED; ANIMALS; COLOR; DIET; DIETARY PROTEINS; FATTY ACIDS; FOOD QUALITY; HEME; HORSES; HYDROGEN-ION CONCENTRATION; IRON; MEAT; MUSCLE, SKELETAL; NUTRITIVE VALUE; TASTE;

EID: 84882727591     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.07.018     Document Type: Article

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