Nutritional and antioxidative properties of black goat meat cuts

OBJECTIVE: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat. METHODS: We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional...

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Detalles Bibliográficos
Autores principales: Kim, Hye-Jin, Kim, Hee-Jin, Jang, Aera
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722310/
https://www.ncbi.nlm.nih.gov/pubmed/31010982
http://dx.doi.org/10.5713/ajas.18.0951

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6722310/
https://www.ncbi.nlm.nih.gov/pubmed/31010982
http://dx.doi.org/10.5713/ajas.18.0951

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