Results 11 to 20 of about 364,803 (267)
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
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
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
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
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
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 Science of Animal Resources, 2023 This study examined the α-glucosidase inhibitory, and apoptosis- and anti-muscular-related factors of goat meat extracts from forelegs, hind legs, loin, and ribs. The goat meat extracts were evaluated for their α-glucosidase inhibitory activity. The gene
Joohyun Kang +4 more
doaj +1 more source
The Potential of Goat Meat in the Red Meat Industry [PDF]
Sustainability, 2019 Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product.
Irene Rumbidzai Mazhangara +3 more
openaire +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
Potency of Culled Saanen Crossbred Goat in Supplying Raw Meat for Traditional Thai Butchery
Media Peternakan, 2017 Potency of culled Saanen crossbred goat meat to replace the supply of yearling Boer crossbred goat meat was evaluated. Selected muscles from leg and shoulder cuts were analysed for their nutritional (proximate composition, collagen, amino acids, fatty ...
A. A. Putra +2 more
doaj +1 more source