Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments

Meat Science

Volumn 97, Issue 4, 2014, Pages 602-608

  Lopes, L S ^a   Martins, S R ^b   Chizzotti, M L ^c   Busato, K C ^b   Oliveira, I M ^c   Machado Neto, O R ^a   Paulino, P V R ^c   Lanna, D P D ^d   Ladeira, M M ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSIDADE FEDERAL DO VALE DO SÃO FRANCISCO   (Brazil)

^c FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^d UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Collagen; Fatty acid profile; Goat meat

Indexed keywords

LINOLEIC ACID; MUSCLE; UNSATURATED FATTY ACIDS;

CHEMICAL COMPOSITIONS; CONJUGATED LINOLEIC ACID; CRUDE PROTEINS; FATTY ACID PROFILES; FRAGMENTATION INDEX; GOAT MEAT; MEAT QUALITY; MYOFIBRILLAR;

COLLAGEN;

COLLAGEN; FAT INTAKE; MUSCLE PROTEIN; PROTEIN INTAKE; UNSATURATED FATTY ACID;

ANALYSIS; ANIMAL; ANIMAL FOOD; BRAZIL; BREEDING; CALORIC INTAKE; CHEMISTRY; COMPARATIVE STUDY; DIET; FAT INTAKE; GENETICS; GOAT; HUMAN; MEAT; MECHANICAL STRESS; MUSCLE FIBRIL; PROTEIN INTAKE; SKELETAL MUSCLE; STANDARDS;

ANIMAL FEED; ANIMALS; BRAZIL; BREEDING; COLLAGEN; DIET; DIETARY FATS; DIETARY PROTEINS; ENERGY INTAKE; FATTY ACIDS, UNSATURATED; GOATS; HUMANS; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; STRESS, MECHANICAL;

EID: 84899805065     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.03.005     Document Type: Article

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