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http://repository.ipb.ac.id/handle/123456789/43599| Title: | Physical and Chemical Properties of Brahman Cross, Angus and Murray Grey Cattle Meats |
| Other Titles: | Media Veteriner Vol.7 No.2 Tahun 2000 |
| Authors: | Brahmantiyo, Bram |
| Issue Date: | 2000 |
| Publisher: | IPB (Bogor Agricultural University) |
| Series/Report no.: | Vol.7;No.2 |
| Abstract: | The aims of this experiment were to study the physical and chemical properties of meat of Brahman Cross, Angus and Murray Grey cattle. Forty cattle consist of Brahman Cross, Angus and Murray Grey were used in this study. All animals were kept in feedlot with ad libiturll ration and water. Data were analyzed by using covariance analysis. Result shows that breeds were significantly influenced of physical and chemical properties of meat. The Murray Grey meat was tenderness (P<0,05) than Angus and Brahman Cross. The meat of Brahman Cross was less fat content (P<0,05) than Angus dan Murray Grey. |
| URI: | http://repository.ipb.ac.id/handle/123456789/43599 |
| Appears in Collections: | Media Veteriner |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Bram Brahmantiyo.pdf | e-Journal | 319.47 kB | Adobe PDF |  View/Open |
| Bram Brahmantiyo_abstract.pdf | Abstract | 66.1 kB | Adobe PDF |  View/Open |
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