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Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties
Pork Low-fat Patties Sweet Potato Powder Physico-chemical Sensory Attributes
2016/5/17
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added...
Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages
Peroxide Value Pork Sausage Nitrosomyoglobin Sensory Evaluation
2016/5/11
Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid t...
Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscle
Surimi-like Materials Washing Time pH Adjustment Pork Leg Alaska Pollock
2016/4/29
The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times ...
Alteration of the Fatty Acid Profile of Pork by Dietary Manipulation
Pork Fatty Acid Profile Linseed Oil Soybean Oil Vitamin E Lipid Oxidation
2016/4/21
This work was undertaken to study the effect of dietary fat source on the fatty acid profile of pork, and to evaluate the effect of inclusion of vitamin E in pig diets on lipid oxidation of pork tissu...
Effect of feed additives on the results of fattening and selected slaughter and quality traits of pork meat of pigs with different genotypes
fatteners feed additives fattening slaughter value meat duality
2015/6/1
The effect of feed additives: antibiotic (group C), probiotic (group E1) and prebiotic (group E2) on the results of fattening and selected slaughter and pork meat quality traits of two genotypes of pi...