Genetic Differentiation of Chinese Indigenous Meat Goats Ascertained Using Microsatellite Information [PDF]
Asian-Australasian Journal of Animal Sciences, 2012 To investigate the genetic diversity of seven Chinese indigenous meat goat breeds (Tibet goat, Guizhou white goat, Shannan white goat, Yichang white goat, Matou goat, Changjiangsanjiaozhou white goat and Anhui white goat), explain their genetic ...
Y. H. Ling +9 more
doaj +1 more source
Web-based survey of consumer preferences for the visual appearance of meat from suckling kids [PDF]
, 2019 Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids
Alcalde Aldea, María Jesús +3 more
core +3 more sources
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
Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat [PDF]
, 2014 The present study was undertaken to assess the effects of gamma irradiation (0, 2, 4, and 6 kGy) on microbial, chemical, and sensory values of Jabaly Syrian goat meat during storage at 4 °C for 1, 3, 4, and 5 weeks.
Al-Bachir, M., Zeinou, R.
core +1 more source
EVALUATION OF MATHEMATICAL MODELS WHICH DESCRIBE THE PROCESS OF DRYING GOAT MEAT [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2021 Drying is a step in the processing of goat meat. This paper presented the influence of salt and pH on moisture ratio over time, when the goat meat dries at 103°C, at thermobalance. From the obtained data it was observed that the water-holding capacity of
Olga DRĂGHICI
doaj
FATTY ACID COMPOSITION OF ORGANIC GOAT KID MEAT FROM DAIRY GOAT AND CROSSBRED MEAT GOAT KIDS [PDF]
, 2014 In contrast to the increasing demand for dairy goat products in Germany, a market for goat kid meat as a related product does not exist. Thus, the objective of this study was to develop a concept for organic goat kid meat production for dairy goat farms.
Aulrich, Karen +4 more
core +1 more source
Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2008 The quality characteristics of three groups of goat meat obtained from one year and three years old Anglonubian crossed native, and culled Saanen crossed native were investigated.
Yoottana Polpara +2 more
doaj
KORELASI BOBOT LAHIR DAN BOBOT SAPIH KAMBING BOER DI PETERNAKAN BAROKAH FARM KEDIRI [PDF]
, 2023 Goats are livestock that have a promising prospect for development in Indonesia, mainly because the majority of the Indonesian population is Muslim and their religious practices involve events like aqiqah (birth celebration) and Eid al-Adha (Sacrifice ...
Putra, Calvin Aldika
core
Journal of Applied Animal Research, 2022 Muscle fibres have an important impact on meat quality. There are different types of skeletal muscle fibres, mainly oxidative and glycolytic. The present study showed that dairy breeds and goat kids raised with milk replacer had less oxidative fibres ...
Miguel Antonio Rivero +9 more
doaj +1 more source
A Novel Function of Nonadecanoic Acid in Regulating Glucose Homeostasis
Advanced Science, EarlyView.This study identifies the odd‐chain fatty acid C19:0 as an endogenous ligand of GPR120 that promotes glucose homeostasis via Gαq signaling. In obesity, elevated palmitic acid suppresses endogenous C19:0 production through a miRNA–PPARα–HACL1 pathway, offering a promising direction for understanding the role of OCFAs in human health.
Yanting Hou +14 more
wiley +1 more source