Articles | Volume 63, issue 2
Arch. Anim. Breed., 63, 219–229, 2020
https://doi.org/10.5194/aab-63-219-2020
Arch. Anim. Breed., 63, 219–229, 2020
https://doi.org/10.5194/aab-63-219-2020

Original study 14 Jul 2020

Original study | 14 Jul 2020

Influence of breed on selected quality parameters of fresh goat meat

Snežana Ivanović et al.

Related subject area

Subject: Product quality | Animal: Goats
Identification of mutations in BMP15 and GDF9 genes associated with prolificacy of Markhoz goats
Hourad Ghoreishi, Sadegh Fathi-Yosefabad, Jalal Shayegh, and Abolfazl Barzegari
Arch. Anim. Breed., 62, 565–570, https://doi.org/10.5194/aab-62-565-2019,https://doi.org/10.5194/aab-62-565-2019, 2019
Short summary

Cited articles

Assan, N.: Some factors influencing dressing per-centage in goat meat production, Sci. J. Rev., 4, 156–164, 2015. 
Belitz, H. D. and Grosch, W.: Lipids, in: Food Chemistry, Springer Verlag, Berlin, 128–200, 1987. 
Brzostowski, H., Niżnikowski, R., and Tański, Z.: Quality of goat meat from purebred French Alpine kids and Boer crossbreeds, Arch. Anim. Breed, 51, 381–388, 2008.