Quality and sensory evaluation of meat from Nilotic male kids fed on two different diets

作者: Ahmed Abdel Gadir Adam , Muzamil Atta , Samir Humeida Ali Ismail

DOI: 10.3923/JAVAA.2010.2008.2012

关键词:

摘要:

参考文章(9)
Rex M. Butterfield, New Concept of Sheep Growth The Department of Veterinary Anatomy, University of Sydney. ,(1988)
S.A. Babiker, I.A. El Khider, S.A. Shafie, Chemical composition and quality attributes of goat meat and lamb Meat Science. ,vol. 28, pp. 273- 277 ,(1990) , 10.1016/0309-1740(90)90041-4
G. L. GRIFFIN, J. W. SAVELL. G. C. SMITH, K. S. RHEE, H. K. JOHNSON, COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS Journal of Food Quality. ,vol. 8, pp. 69- 79 ,(1985) , 10.1111/J.1745-4557.1985.TB00834.X
John Thompson, New Concepts of Sheep Growth Australian Veterinary Journal. ,vol. 70, pp. 197- 198 ,(1993) , 10.1111/J.1751-0813.1993.TB06140.X
I.A El Khidir, S.A Babiker, S.A Shafie, Comparative feedlot performance and carcass characteristics of Sudanese desert sheep and goats Small Ruminant Research. ,vol. 30, pp. 147- 151 ,(1998) , 10.1016/S0921-4488(98)00097-2
G C Smith, M I Pike, Z L Carpenter, M Shelton, Effects of maturity and fatness on the palatability of goat meat Journal of Animal Science. ,vol. 37, pp. 269- ,(1973)