Nutritional and biological value of quail meat with feed-staff usage with different protein levels

Авторы

  • Natalia Slobodyanyuk Национальный университет биоресурсов и природопользования Украины Киев, ул. Генерала Родимцева, 19, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2014.27940

Ключевые слова:

slaughter, meat, quail, feed-staff, protein, amino acids, exchange energy, power, feeding norms, fat

Аннотация

This article is devoted to quail meat quality analyses under the influence of feed-staff feeding with different protein levels. Relationship between the levels of quails protein supply and slaughter indexes and chemical composition of the pectoral muscles is established.

Биография автора

Natalia Slobodyanyuk, Национальный университет биоресурсов и природопользования Украины Киев, ул. Генерала Родимцева, 19

Кандидат сельскохозяйственных наук, доцент

Кафедра технологии мясных, рыбных и морепродуктов

Библиографические ссылки

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Загрузки

Опубликован

2014-10-13

Выпуск

Раздел

Сельскохозяйственные науки