Results 21 to 30 of about 2,638 (232)
Níveis de resíduo de cevada na dieta de frangos de corte Label Rouge
Revista Acadêmica Ciência Animal, 2021 Objetivou-se com este trabalho avaliar o desempenho zootécnico de frangos Label Rouge alimentados com diferentes níveis de resíduo de cevada em substituição ao milho. Foram utilizadas 140 aves, sendo as rações experimentais formuladas à base de milho e farelo de soja e os tratamentos constituídos por quatro níveis de resíduo de cevada (0, 4, 8 e 12 ...
Anna Luz Netto Malhado +3 more
openalex +3 more sources
Archives of Veterinary Science, 2003 Foram estudados a origem, o número e a ordenação dos ramos arteriais destinados à bolsa cloacal em 30 exemplares de Gallus gallus, da linhagem Label Rouge, machos e fêmeas, com idade entre oito e dez semanas. Após injetado o sistema arterial desses animais com solução corada de Neoprene látex, seguido de fixação em solução aquosa de formol a 10 % e ...
F.O.C. Silva +6 more
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Quantitative evaluation of collagen fibers in country chicken muscle (Label Rouge and Pedres) [PDF]
Biotemas, 2013 This study aimed to quantify collagen fibers in different lineages of country chicken at different ages and anatomical regions. The collection of material was carried out in both lineages (five poultries/treatment) at two different times: 42 and 72 days ...
Yuri Karaccas de Carvalho +4 more
doaj +1 more source
Food Quality Certification: Is the Label Rouge Program Applicable to the U.S.?
, 2012 Label Rouge is a complementary commercial branding popular in France that guarantees high quality of products recognized by 80% of the French consumers. The label is driven by consumer preferences which are highly influenced by French culture and tradition.
Myra Clarisse R. Ferrer +3 more
+6 more sources
Sunflower meal in the feed for label rouge poultry growing in equatorial environment
Acta Veterinaria Brasilica, 2013 Hiagos Felipe Firmino de Lima +6 more
+6 more sources
Criteria and factors of the quality of french Label Rouge chickens
, 1997 The production of free range chickens known as ''Label Rouge'' (developed in France since 1965) Is described here as a model of collective organization leading to a well defined quality product, The French consumer expects chicken to be a rather firm and tasty meat. Other criteria such as fat content, muscle yield, skin and feather colour (when risible)
Bernard Sauveur
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Prévalence des coccidies en élevage de poulets sous Label Rouge du Gers. Etude expérimentale
, 2005 Après une présentation de la filière poulets de chair Label fermier du Gers, une synthèse bibliographique sur la coccidiose du poulet est réalisée. Les conditions d'élevage imposées par le Label jouent un rôle important dans l'étiopathogénie de cette maladie pandémique.
Béatrice Bouhelier
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Acta Agronómica, 2017 This research was conducted to assess the compensatory gain in birds that have suffered severe food restriction and a reduced growth in its initial phase.
Bianca Corrêa de Morais +3 more
doaj +4 more sources
Can a pig adapted to the Label Rouge production be created by using local races ?
, 2005 Une expérimentation a été réalisée pour comparer des types génétiques standard avec des types génétiques incluant à 25 % des races locales : Porc Blanc de l’Ouest et Cul Noir du Limousin, dans une optique de créer des types génétiques mieux adaptés à la production de porcs Label Rouge.
Catherine Larzul +10 more
+5 more sources
Semina: Ciências Agrárias, 2021 Um experimento foi realizado com o objetivo de avaliar o desenvolvimento do sistema digestório em frangos de corte de crescimento lento de diferentes linhagens.
Saullo Diogo Assis +6 more
doaj +1 more source