scholarly journals A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds

2019 ◽  
Vol 32 (11) ◽  
pp. 1753-1762 ◽  
Author(s):  
Dariusz Kokoszyński ◽  
Dariusz Piwczyński ◽  
Henrieta Arpášová ◽  
Cyril Hrnčar ◽  
Mohamed Saleh ◽  
...  
Keyword(s):  
Comparative Study ◽  
Genetic Resources ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Pekin Ducks

scholarly journals A Comparative Study of Carcass Characteristics and Meat Quality Traits of Breast Muscle Between Broiler and Cockerel Chicken

2019 ◽  
Vol 18 (3) ◽  
pp. 144-150
Author(s):  
Md. Nazmul Has ◽  
Md. Ataul Goni Rabba ◽  
Tahera Yeasmin ◽  
Moinul Hasan ◽  
Md. Harun Or R
Keyword(s):  
Comparative Study ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Breast Muscle ◽  
Quality Traits ◽  
Meat Quality Traits

A comparative study of Hereford and Friesian steers. 2. Carcass characteristics and meat quality

1982 ◽  
Vol 33 (1) ◽  
pp. 157 ◽  
Author(s):  
DG Taylor
Keyword(s):  
Comparative Study ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Fat Content ◽  
The Other ◽  
Bone Content ◽  
Retail Meat ◽  
Ad Libitum ◽  
Dressing Percentage ◽  
Ad Libitum Feeding

Two trials, each involving four Hereford and four Friesian steers, were finalized with the slaughtering of the animals and comparison of their carcass characteristics and meat quality. One trial involved hand-feeding the animals to achieve a constant liveweight gain of 0.68 kg/day from 6 months of age to slaughter at 15 months of age; the other trial used animals of the same age, but on ad libitum feeding. Carcass data substantiated the subjective observation that the Friesian carcasses were longer, less compact and displayed less desirable 'beef type' conformation than those of the Hereford. The dressing percentage of the Friesians was significantly (P < 0.01) lower than that of the Herefords. The Hereford carcasses had a significantly greater fat content than the Friesians, but lower percentages of both muscle and bone. The Hereford produced the greater yield of boneless retail meat (not fat trimmed), which could be attributed to their greater carcass fat and lower carcass bone content. The meat from both breeds was of equivalent palatability when assessed subjectively for tenderness, juiciness and flavour, and objectively for tenderness.

scholarly journals Carcass composition and selected meat quality traits of Pekin ducks from genetic resources flocks

2019 ◽  
Vol 98 (7) ◽  
pp. 3029-3039 ◽  
Author(s):  
D. Kokoszyński ◽  
R. Wasilewski ◽  
K. Stęczny ◽  
M. Kotowicz ◽  
C. Hrnčar ◽  
...  
Keyword(s):  
Genetic Resources ◽  
Meat Quality ◽  
Carcass Composition ◽  
Quality Traits ◽  
Meat Quality Traits ◽  
Pekin Ducks

scholarly journals Effect of feeding different forage and concentrate levels on carcass characteristics and meat quality of Aceh cattle

2019 ◽  
Vol 387 ◽  
pp. 012080
Author(s):  
H Koesmara ◽  
I G S Budisatria ◽  
E Baliarti ◽  
T S M Widi ◽  
A Ibrahim ◽  
...  
Keyword(s):  
Meat Quality ◽  
Carcass Characteristics ◽  
Effect Of Feeding

Meat quality and carcass characteristics of Norwegian dairy and Holstein-Friesian cattle

2007 ◽  
Vol 2007 ◽  
pp. 110-110
Author(s):  
R.M. Kirkland ◽  
D.C. Patterson ◽  
B.W. Moss ◽  
T.W.J. Keady ◽  
R.W.J. Steen
Keyword(s):  
Meat Quality ◽  
Production Systems ◽  
Carcass Characteristics ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Production Data ◽  
Dairy Traits ◽  
Holstein Friesian ◽  
Friesian Cattle ◽  
Norwegian Dairy

Any evaluation of breeds or production systems for beef must consider effects on production, carcass and meat quality characteristics. Holstein-Friesian (HF) cattle are bred for dairy traits only, while Norwegian dairy cattle (NOR) have been selected with some emphasis on beef characteristics. A comparison of production data from bulls of these two breeds has been presented previously (Kirkland et al., 2005). The objective of the present study was to evaluate specific carcass and meat quality parameters of HF and NOR bulls.

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