Physiochemical characteristic of goat meat according to breed and finishing system

Josevska, Elena and Stojanovski, Mitre and Kuzelov, Aco and Radevska, Marijana (2012) Physiochemical characteristic of goat meat according to breed and finishing system. Savetovanje o biotehnologiji, 17 (19). pp. 275-278.

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Abstract

The aim of this study was to determine the physiochemical characteristic of goat meat according to breed and finishing system. A group of twenty two kids from two breed's Alpine and Domestic Balkan goat were used. Finishing systems were: group 1-goat kids with their mothers in pasture and group 2 -weaned goat kids in pasture. Results of chemical composition for percentages of moisture, protein, and ash were influenced by the finishing system. According to results for tissue composition, the differences indicate that breed and finishing systems has an impact on the tissue composition of kid's meat.

Item Type:	Article
Subjects:	Agricultural Sciences > Other agricultural sciences
Divisions:	Faculty of Agriculture
Depositing User:	Aco Kuzelov
Date Deposited:	16 Nov 2012 10:08
Last Modified:	16 Oct 2014 12:20
URI:	https://eprints.ugd.edu.mk/id/eprint/993

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