The combined effects of grain supplementation and tenderstretching on alpaca (Vicugna pacos) meat quality

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• 作者：M.A. Smith^a ; ^{melanie.smith@sydney.edu.au} ; R.D. Bush^a ; R.J. van de Ven^b ; D.L. Hopkins^c
• 关键词：Alpaca ; Nutrition ; Grain supplementation ; Tenderstretching ; Meat quality
• 刊名：Meat Science
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：125
• 期：Complete
• 页码：53-60
• 全文大小：346 K
• 卷排序：125

文摘

Tenderstretching improved shear force values in the m. semimembranosus (SM) Tenderstretching elongated sarcomeres and reduced cooking loss in the SM Tenderstretching reduced sarcomere length in the m. psoas major Tenderstretching and ageing had minimal effect on the LL muscle Mixed grain supplementation had minimal impact upon alpaca meat quality traits