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Nutritional Value and Health-Promoting Properties of Mare’s Milk – a Review
chemical composition breed lactation fatty acids
2018/3/5
Jastrzębska E., Wadas E., Daszkiewicz T., Pietrzak-Fiećko R. (2017): Nutritional value and health-promoting
properties of mare’s milk − a review. Czech J. Anim. Sci., 62, 511–518.
Re...
Effects of Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
Spent Layer Meat Fat Replacer Canola Oil Flaxseed Oil Emulsion Stability Fatty Acid Profile
2016/7/27
The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three ...
Relationship between muscle fibre characteristics and meat sensory properties in three nutria (Myocastor coypus) colour types
nutria muscle histochemical measurements sensory characteristics correlation
2016/6/3
The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat ...
Interrelationships of body weight and bone weight with densitometric properties of tibiotarsal bone in geese during post-hatching development
densitometry parameters tibiotarsal bone mineralisation geese
2015/12/17
The aim of this study was to evaluate interrelationships of body weight and bone weight and densitometric properties of the tibiotarsus in White Koluda Geese (W31) in the post-hatching period. The stu...
Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
pheasant origin body measurements
2015/6/23
Compared to common pheasants, Mongolian × Versicolor hybrids
were characterized by similar body weight and body measurements except for length of trunk with neck in
females. The carcasses of Mongo...
Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes
stage of lactation ewe milk composition milk properties quality of rennet curdling East Friesian
2015/6/5
The evaluation of the effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling was carried out over the period of three successive years using milk sampl...
Nutritive effect of protein composition and other grain properties of doubled haploid wheat lines with/without translocation 1B/1R in a model feeding test
common wheat 1B/1R translocation protein fractions nutritive value model feeding test
2015/6/5
The frequent presence of rye translocation 1B/1R in common wheat is well known as well as its unfavourable effect on bread-making quality. These translocated materials make up more than one tenth of a...
Joint effects of CSN3 and LGB genes on milk quality and coagulation properties in Czech Fleckvieh
cattle milk protein genes kappa-casein beta-lactoglobulin milk production parameters coagulation properties
2015/6/5
The aim of this study was to determine the joint effects of CSN3 and LGB genotypes on parameters of production, quality and coagulation of milk in Czech Fleckvieh cows. Three hundred and twenty-eight ...
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
Continuous Intermittent Tumbling Time Water Status Protein Property Prepared Pork Chop
2016/5/18
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water...
Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-added Asiago Cheese during Ripening
Red Ginseng Hydrolyzates Asiago Cheese Physicochemical Property
2016/5/17
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
Evidence that acidifi cation-induced declines in plant diversity and productivity are mediated by changes in below-ground communities and soil properties in a semi-arid steppe
base mineral cations nitrogen cycling plant species richness plant–soil (belowground) interactions productivity semi-arid steppe soil aluminium ions soil microbial organisms soil nematodes structural equation modelling
2015/2/4
Anthropogenic acid deposition–induced soil acidification is one of the major threats to biodiversity, ecosystem functioning and services. Few studies, however, have explored in detail how above-ground...
Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
Soy Sauce Red Pepper Paste Soybean Paste
2016/5/17
This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce,...
Effect of Free-range Rearing on Meat Composition, Physical Properties and Sensory Evaluation in Taiwan Game Hens
Free-range Meat Quality Sensory Evaluation Taiwan Game Hens
2016/5/16
Experiments were conducted to evaluate the effect of an outdoor-grazed raising model on meat composition, physical properties and sensory attributes of Taiwan game hens. Six hundred 1-d old female chi...
Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
Mechanically Deboned Chicken Meat Hydrolysates Gel Properties Lipid Oxidation
2016/5/16
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Ala...
Comparison of Physicochemical and Sensory Properties between Cholesterol-removed Gouda Cheese and Gouda Cheese during Ripening
Gouda Cheese Cholesterol Removal Physicochemical and Sensory Properties
2016/5/16
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...