The effect of differents diets containing corn (Group 1) or low tannin sorghum (Group 2), and low and high tannin sorghum (Group 3) was evaluated on meat quality of Muscovy (MD) and Common (CD) ducks. The pH and some quality parameters of meat were measured on Pectoralis superficialis muscle: colour, tenderness, water holding capacity and chemical analysis. The diets had no influence on pH, tenderness and water capacity, but the diets based on sorghum (Groups 2 and 3) induced darkness meat and the chemical analysis showed that meat containing more dry matter and fat.
Effetto del sorgo su alcune caratteristiche qualitative della carne di anatra
PREZIUSO, GIOVANNA;PACI, GISELLA;MARZONI FECIA DI COSSATO, MARGHERITA
1996-01-01
Abstract
The effect of differents diets containing corn (Group 1) or low tannin sorghum (Group 2), and low and high tannin sorghum (Group 3) was evaluated on meat quality of Muscovy (MD) and Common (CD) ducks. The pH and some quality parameters of meat were measured on Pectoralis superficialis muscle: colour, tenderness, water holding capacity and chemical analysis. The diets had no influence on pH, tenderness and water capacity, but the diets based on sorghum (Groups 2 and 3) induced darkness meat and the chemical analysis showed that meat containing more dry matter and fat.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
