استفاده همزمان از مخمر سلنیمی و آنتی اکسیدان ها در گوشت گوساله های نر

Antioxidants and selenium yeast for bulls

دریافت فایل: ALL ABOUT FEED

https://www.allaboutfeed.net/Feed-Additives/Articles/2018/7/Antioxidant-and-selenium-yeast-for-bulls-310663E/?cmpid=NLC|allaboutfeed|2018-07-18|Antioxidants_and_selenium_yeast_for_bulls

Today, meat quality is a key criteria of choice for consumers, processors, and retailers. Meat quality is defined by three types of parameters: 1) Composition: lean to fat ratio, meat percentage, intramuscular fat, marbling, protein, and muscle area, 2) Physical/functional criteria: water holding capacity, isometric tension, muscle fibre shortening, pH, and cooking loss and 3) Palatability, or organoleptic criteria: appearance (colour ), juiciness, tenderness, odour and flavour.