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Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels Cover

Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels

Annals of Animal Science
Volume 17 (2017): Issue 3 (July 2017)
By: Jolanta Calik,  Józefa Krawczyk,  Sylwester Świątkiewicz,  Robert Gąsior,  Krzysztof Wojtycza,  Katarzyna Połtowicz,  Joanna Obrzut and  Michał Puchała  
Open Access
|Aug 2017

Authors

Jolanta Calik

jolanta.calik@izoo.krakow.pl

Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland

Józefa Krawczyk

Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland

Sylwester Świątkiewicz

Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland

Robert Gąsior

Central Laboratory, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland

Krzysztof Wojtycza

Central Laboratory, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland

Katarzyna Połtowicz

Department of Animal Genetics and Breeding, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland

Joanna Obrzut

Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland

Michał Puchała

Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, 32-083 Balice n., Kraków, Poland
DOI: https://doi.org/10.1515/aoas-2017-0002 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 903 - 917
Submitted on: Jan 5, 2017
|
Accepted on: Mar 22, 2017
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Published on: Aug 1, 2017
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
capon,
meat quality,
fatty acid,
sensorial evaluation,
SPME-GC-MS,
chemometrics
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2017 Jolanta Calik, Józefa Krawczyk, Sylwester Świątkiewicz, Robert Gąsior, Krzysztof Wojtycza, Katarzyna Połtowicz, Joanna Obrzut, Michał Puchała, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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