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Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking.

Repository: BDPA     Publication year: 2023

Abstract: The objective of this study was to evaluate the effect of lipid sources on voluntary intake, digestibility, performance, and CH4 emission of Nellore steers grazing Brachiaria brizantha cv. X... ...

Repository: BDPA     Publication year: 2016

Ruminal fermentation is a process resulting from the set of microbial activities (metabolism) that transform dietary constituents into products considered useful to animals, such as volatile fatty aci... ...

Repository: BDPA     Publication year: 2018

The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) we... ...

Repository: BDPA     Publication year: 2018

This work aimed to evaluate effect of soybean oil supplementation on dairy production of crossbred dairy cows under grazing. Twenty ½ and ¾ Holstein x Gyr cows with average of 77 days of lactation and... ...

Repository: BDPA     Publication year: 2015

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