The human diet consists of a great diversity of foods in where the most common source of protein comes from animals; mainly from fattening species of pigs, beef, chickens, and sheep due to intensive farming high fat content. ...

It was evaluated the effect of adding Salix babylonica L. extracts and exogenous enzymes in combination or individually on meat quality in growing Suffolk lambs. Animals were divided into 4 groups of 4 animals each in a ...

Supplementation of Selenium (Se) can improve the oxidative stability of meat products and retard metmyoglobin formation; so prolonging color. Effect of organic Se addition in the diets of sheep on meat stability; color and ...

In a block randomized design, fifty-one Barki ewes weighing 38.0 kg in average and 2–4 years old, were used to study the effect of pre- and post-lambing dietary crude protein level (CP) of concentrates on the milk yield, ...

The aim of this study was to evaluate the effect of Lactobacillus acidophilus (LAC), exogenous enzymes ZAD® or their combination on feed intake, nutrient digestibility and performance of rabbits fed increasing levels of ...

El hierro es un elemento traza necesario para la vida, actúa en mas de 400 reacciones químicas y forma parte estructural de diversa proteínas y enzimas. Es incluso un cofactor indispensable para la síntesis de hormonas y ...

Sixty beef bulls with a body weight (BW) of 314.79 16.2 kg were used to evaluate the effects of zilpaterol hydrochloride (ZH) and zinc methionine (ZM) on growth performance and carcass characteristics. The experimental ...

survey of Mexico-based sheep hauliers was conducted in order to investigate perceptions and attitudes toward farm animal welfare (FAW) and their influence on operational and logistic practices (OLPs) in sheep transportation. ...

This study aimed to detect the quantitative trait loci (QTL) which affecting the growth traits in some parts of chromosomes 1 of Sanjabi lambs. The study population consisted of six groups of fathers which had an average ...

Para evaluar la adición de 0.3 % extracto de taninos en las características físicas y sensoriales de la carne de bovinosengordados de forma intensiva, se utilizaron muestras del músculo Longissimus dorside 16 toretes (Bos ...