Comparison of meat and carcass sensory quality in organically and conventionally pasture- fed lambs at two levels of herbage availability Prache S., Ballet J., Meteau K., Guy F., Musset M.A., Vannier E. in

In order to estimate to what extent Label Rouge chickens could be adapted by selection to these market demands, we evalu- ated the genetic parameters of breast meat quality traits

Tsolakidi (2007) has examined the meat-producing characteristics of the Chios breed and reports correlation between animal sex and colour, and chemical composition

Both the fattening method and the weight standard of housed lambs had a significant influence on the dressing percentage, fatness indicators and the carcass classification according

Numerous investigations with lamb, calf, beef and cattle, but not with goats, showed that diets supplemented with fish meal or fish oil influenced the fatty acid composition of

Maintenance under the umbrella roof contributed to carcass quality improvement, which has been proved by a significantly higher lean meat content in the hind leg.. Keywords:

In Experiment 1, 18 entire male lambs, with about 6 months of age and about 16 kg of liveweight, purchased from a local market, and in Experiment 2, a total of 39 lambs, about

Moreover, an additional feed restriction until 114 kg BW decrease backfat thickness, improve carcass yield, and modify the instrumental colour of the meat, without affecting

At the threshold of p=5x10 -5 , we detected 122 and 703 QTL of carcass and meat quality traits in the population of slow-growing chicken with EMMAX and LDLA respec- tively. Among