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Evaluation of sensory characteristics of sheep and goat meat by Procrustes Analysis
configuration consensus dimension
2015/6/23
These
characteristics were assessed using a nine-point hedonic scale (9 = extremely enjoy, 1 = extremely dislike).
Generalized Procrustes Analysis was performed and 61.11% of the total variability...
Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat
chicken meat organoleptic properties linseed oil PUFA
2015/6/5
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent ...
Influence of dietary linseed and sunflower oil on sensory characteristics of rainbow trout (Oncorhynchus mykiss)
rainbow trout feeding vegetable oils meat quality organoleptic properties PUFA
2015/6/2
This study describes the effects of dietary linseed and sunflower oil on the sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillets. Rainbow trout were fed a diet containing either 2.5...
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Dry-cured Ham Ripening Time Quality Fatty Acid Sensory
2016/5/18
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide
Fructo-oligosaccharide Egg Enriched with ω-3 Fatty Acid Brown Laying Hens
2016/5/17
This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ω-3 fatty acids (ω-3 FA), which could be used to produce eggs enriched with ω-3 FA, and of fructo-olig...
Comparison of Pork Quality and Sensory Characteristics for Antibiotic Free Yorkshire Crossbreds Raised in Hoop Houses
Outdoor Antibiotic-Free Yorkshire Crossbred, Pork
2016/5/11
The objective of this study was to compare pork characteristics and to determine consumer acceptability of pork chops from antibiotic free Yorkshire crossbreds sired by Berkshire (BY), Large Black (LB...
Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Purple-fleshed Sweet Potato Sodium Nitrite Texture Sensory Evaluation Sausage
2016/5/10
This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone a...
Effects of Levels of L-Leucine Supplementation with Sub-optimal Protein in the Diet of Grower-finisher Broiler Chickens on Carcass Composition and Sensory Characteristics
L-leucine Crude Protein Broiler Carcass Composition Sensory Characteristics
2016/5/6
An experiment involving 180 straight run one-day-Cobb broilers was conducted to evaluate the effect of supplementation of L-leucine with different levels of crude protein (CP) on carcass composition a...
The Effect of Feeding Different Levels of Sardine Fish Silage on Broiler Performance, Meat Quality and Sensory Characteristics under Closed and Open-sided Housing Systems
Ileal Digestibility Fish Silage Performance Meat Quality Broiler Chicks
2016/5/5
Two experiments were conducted to evaluate the use of fish silage prepared from Indian oil sardines, Sardinella longiceps, as partial replacement of soybean meal as a sole source of protein for growin...