نتایج جستجو برای: cooking drip loss

تعداد نتایج: 462176  

2016
Deshani S. Karunanayaka Dinesh D. Jayasena Cheorun Jo

BACKGROUND Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. METHOD A total of 60 breast fillets were randomly selected, evaluate...

Journal: :Journal of animal science 2003
G M Stoller H N Zerby S J Moeller T J Baas C Johnson L E Watkins

The present experiment utilized Berkshire (n = 76), Duroc (n = 81), and high-lean commercial crossbred (n = 75) barrows and gilts with an initial BW of approximately 85.1 kg. Pigs were fed a standard commercial diet (17.6% CP, 1.02% lysine) supplemented with ractopamine hydrochloride at a level of 0 or 10 ppm for 28 d. The experiment was conducted in a randomized complete block design, with ani...

2012
G. Schlegel

ABSTRACT: The aim of the present study was to investigate the infl uence of feeding rumen-protected CLA during the early growing period on physical and chemical beef properties in young Simmental heifers. A total of 36 heifers (5 mo old; initial BW 185 ± 21 kg) were fed 250 g of different rumen-protected fats daily for 16 wk in 1 of 3 treatment groups: 250 g of a CLA-free control fat; 100 g of ...

2016
Y. M. Choi S. Hwang K. Lee

The aim of this study was to compare the growth performance, fiber characteristics of the pectoralis major muscle, and meat quality characteristics in the heavy weight (HW) and random bred control (RBC) quail lines and genders. The HW male exhibited more than two times greater body (245.7 vs 96.1 g, p<0.05) and pectoralis major muscle (PMW; 37.1 vs 11.1 g, p<0.05) weights compared to the RBC fe...

Journal: :Poultry science 2008
M S Ali H S Yang J Y Jeong S H Moon Y H Hwang G B Park S T Joo

An experiment was carried out to investigate whether variations in chill water temperature affect muscle shortening and meat quality in duck breast. Three chill water temperatures were applied to duck carcasses at 20 min postmortem for 30 min, including in ice water at 0 degrees C, in cold water at 10 degrees C, and in water at 20 degrees C. Results revealed that carcass temperatures were diffe...

2011
Se Jin Lee Sang Ho Kim Sun Young Park Mun Gyu Kim Bo Il Jung Si Young Ok

We report a case of failed epidural anesthesia despite successful identification of the epidural space, loss of resistance technique, hanging drop method and drip infusion. This case evaluated the use of computed tomography to confirm epidural catheter position, which showed the catheter accidentally positioned at the T2 lamina. Because epidural anesthesia can even after successful procedure us...

Journal: :فصلنامه تحقیقات کاربردی در علوم دامی 0
مرتضی کرمی استادیار پژوهشی، مرکز تحقیقات کشاورزی و منابع طبیعی استان چهارمحال و بختیاری

this study was investigate the effects of two levels of metabolism energy (me) and length of fattening periods on performance and growth characteristics of chalishtori male lambs. 64 ram lambs were weaning and intake diets with two levels of energy include: 2.5 and 2.3 mcal me/kg dm in 90 and 120 days fattening period. in this study used of completely random designs with 2×2 factorial methods (...

Journal: :Journal of animal science 1996
L M Leach M Ellis D S Sutton F K McKeith E R Wilson

Growth performance, carcass characteristics, and meat quality of halothane carrier (Nn) and negative (NN) pigs grown from 40 kg live weight and slaughtered at three weights (110, 125, and 140 kg live weight) were studied. Daily gains were similar for the two genotypes (974 g for Nn and 964 g for NN), but Nn pigs had a higher gain:feed ratio than NN pigs (P < .01). Dressing percentage was higher...

2012
Cesar Augusto Pospissil Garbossa Raimundo Vicente de Sousa Vinícius de Souza Cantarelli Márcio Gilberto Zangeronimo Hebert Silveira Thiago Hiroshi Kuribayashi

This study evaluated the effect of ractopamine (RAC) on the performance of finishing pigs and the meat quality of these animals. Seventy crossbred pigs (35 barrows and 35 females) selected for high gain of lean meat, with initial weight of 77.1±0.32 kg were distributed in randomized blocks with five treatments (0, 5, 10, 15, and 20 ppm RAC in the diet) and seven replications during 28 days. The...

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