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dc.creatorTomović, Vladimir M.
dc.creatorJokanović, Marija R.
dc.creatorPihler, Ivan
dc.creatorSvarc-Gajić, Jaroslava V.
dc.creatorVasiljević, Ivana
dc.creatorŠkaljac, Snežana
dc.creatorŠojić, Branislav
dc.creatorŽivković, Dušan
dc.creatorLukić, Tin B.
dc.creatorDespotović, Aleksandra
dc.creatorTomašević, Igor
dc.date.accessioned2020-12-17T21:59:16Z
dc.date.available2020-12-17T21:59:16Z
dc.date.issued2017
dc.identifier.issn0971-2119
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4430
dc.description.abstractUltimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH(24h), total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH(24h), surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels.en
dc.publisherTaylor & Francis Ltd, Abingdon
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31053/RS//
dc.relationProvincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia [114-451-1164/2014]
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceJournal of Applied Animal Research
dc.subjectSaanen goat male kidsen
dc.subjectedible by-productsen
dc.subjectultimate pHen
dc.subjectcolouren
dc.subjectproximate compositionen
dc.subjectmineral compositionen
dc.titleUltimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kidsen
dc.typearticle
dc.rights.licenseBY-NC
dc.citation.epage436
dc.citation.issue1
dc.citation.other45(1): 430-436
dc.citation.rankM23
dc.citation.spage430
dc.citation.volume45
dc.identifier.doi10.1080/09712119.2016.1206905
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/2972/4427.pdf
dc.identifier.scopus2-s2.0-84978536274
dc.identifier.wos000384310600072
dc.type.versionpublishedVersion


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