Results 11 to 20 of about 111,908 (272)
SEGMENTING NICHE GOAT-MEAT MARKETS [PDF]
, 2004 This research report provides an examination of the ratings of an important sensory attribute of chevon (goat meat) with that of beef and pork. Results from an analysis of variance of comparative ratings of the flavor of chevon and that of beef and pork ...
Brown, Nathaniel B., Jr. +4 more
core +2 more sources
THE EFFECT OF FERMENTED OIL PALM FRONDS IN DIET ON BODY WEIGHT GAIN AND MEAT QUALITY OF GOAT [PDF]
Journal of the Indonesian Tropical Animal Agriculture, 2011 The aims of study were to evaluate the use of fermented of oil palm fronds (FOPF) on body weight gain and meat quality of goat. This experiment was arranged in Completely Randomized Design with 3 treatments i.e.
E. Musnandar, A.Hamidah, R.A. Muthalib
doaj +4 more sources
Chemical Quality of Longissimus Muscles of Kacang Goat After Supplemented With A Combination of Palm Kernel Meal and Powdered Katuk Leaf [PDF]
E3S Web of Conferences, 2020 The purpose of this study was to analyze the effect of supplementation of palm kernel meal (BIS), Katuk leaf powder (KAT), and their combination on the chemical quality of Longissimus dorsi muscle in Kacang goats. Twenty male Kacang goats aged +1.5 years
Razali Razali +7 more
doaj +1 more source
The Potential of Goat Meat Acceptance by Young Adults in South Africa
African Journal of Inter-Multidisciplinary Studies, 2022 Recent global meat consumption trends report an increase in goat meat consumption as a protein source; however, consumption is not popular in South Africa. Despite goat meat being a nutritious and sustainable source, the willingness to consume goat meat
Karina Palmer +2 more
doaj +5 more sources
Comparison of in vitro digestibility and chemical composition among four crop straws treated by Pleurotus ostreatus [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Objective The effects of Pleurotus ostreatus on the feed utilization of broad bean stalks (BBS), rape straw (RS), paddy straw (PS), and corn stalk (CS) was examined. Methods The four roughages were co-cultured with Pleurotus ostreatus.
Haitao Nie +5 more
doaj +1 more source
IOP Conference Series: Earth and Environmental Science, 2021 Abstract In general, goat meat is not inferior to other meat types regarding nutritional and biological value–it has a high protein content (up to 29%), and it is a good source of minerals, vitamin B-complex, and essential amino acids.
Stajić, Silvana, Pisinov, B.
openaire +3 more sources
Effect of Age on Energy Requirement for Maintenance and Growth of Dorper and Hu Crossbred F1 Ewes Weighing 20 to 50 kg [PDF]
Asian-Australasian Journal of Animal Sciences, 2015 This research aimed to define the energy requirement of Dorper and Hu Hybrid F1 ewes 20 to 50 kg of body weight, furthermore to study energy requirement changes with age and evaluate the effect of age on energy requirement parameters.
H. T. Nie +6 more
doaj +1 more source
Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed
Animals, 2021 Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat.
Władysław Migdał +3 more
doaj +1 more source
Food Chemistry: X, 2023 To study the effect of rigor state on physicochemical characteristics of Funiu white goat and Oula sheep meat batters. In this study, the effect of rigor state of Funiu white goat and Oula sheep silverside muscle on meat batter quality and ...
Shaobo Li +7 more
doaj +1 more source
Electrical Resistivity of Goat Meat [PDF]
International Journal of Food Properties, 2004 Abstract Electrical resistivity and anisotropy of goat meat (hind leg muscle) were investigated with respect to low input voltages of 10, 20, and 30 V ac, in the frequency range of 10–10 kHz. Three waveforms used were, Sinusoidal, Square, and Triangular.
S. M. H. Saif +3 more
openaire +1 more source