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Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing
(Asian-Australasian journal of animal sciences, 2014)
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits ...
Fatty Acid Profiles of Supraspinatus, Longissimus lumborum and Semitendinosus Muscles and Serum in Kacang Goats Supplemented with Inorganic Selenium and Iodine
(Asian-Australasian journal of animal sciences, 2014)
Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the effects of supplementing ...