tailieunhanh - Effect of bypass nutrients on pH and water holding capacity of goat meat

Twenty four three months old kids were randomly divided into four groups considering their sex and body weight in such a way that each group carry three male and three female with non-significant difference in body weights between the treatment groups. Group T0 was fed with Green roughage + Dry roughage + Concentrate mixture, Group T1 was fed with Green roughage + Dry roughage + Concentrate mixture supplemented with bypass protein @ percent of dry matter intake, Group T2 was fed Green roughage + Dry roughage + Concentrate mixture supplemented with bypass fat @ percent of dry matter intake, Group T3 was fed with Green roughage + Dry roughage + Concentrate mixture supplemented with Bypass protein, Bypass fat in combination each @ percent of dry matter intake It was observed that the pH values of the goat meat at the end of experiment were relatively same among all the treatments and as regards to water holding capacity of goat meat it was highest in combination group of bypass nutrients and was lowest in control group. | Effect of bypass nutrients on pH and water holding capacity of goat meat

• Nông nghiệp
• Bypass fat
• Bypass protein
• Concentrate mixture
• Holding capacity of goat meat
• Bypass nutrients on pH
• Bypass fat mineral mixture
• Productive performance
• Quality of milk
• Buffaloes in Armori tehsil
• Buffaloes in Gadchiroli tahsil
• Feeding of bypass fat mineral mixture
• Silent oestrus
• Crossbred cows
• Conception rate
• Silent oestrus in crossbred cows
• Milk yield
• Milk composition
• Chemical parameters of ghee