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Quality characteristics of ground round formulated with three fat sources
(University of Missouri--Columbia, 2013)
This research was performed to determine if changing the source of fat for inclusion in ground beef from the round will cause a change in the number of days that the ground beef has a viable shelf-life as influenced by ...
Determining pork fat quality of pigs fed 20% DGS as measured by three methods with a standard industry marketing strategy
(University of Missouri--Columbia, 2013)
Fat quality is important in meat products as it can influence further processing characteristics and pork export potential. The use of non-traditional fat sources such as dried distillers grain with solubles (DDGS) changes ...
Effects of conjugated linoleic acid on tissue lipid composition and bone remodeling in an ovariectomized aged rat model
(University of Missouri--Columbia, 2012)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Dietary fat is known to alter certain characteristics of bone metabolism in rats. CLA has been shown to decrease arachidonic acid and PGE2, thus ...
Essential oil effects on rumen fermentation, animal performance, and meat quality of beef steers
(University of Missouri--Columbia, 2013)
Efficiency in ruminants has historically been improved by using antibiotics and ionophores to alter rumen fermentation. Nutritionists, however, have begun searching for alternative rumen modifiers due to the negative ...
Feed additives affect pork quality and shelf-life from pigs fed ethanol co-products and pork subject to three storage methods
(University of Missouri--Columbia, 2011)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] Two experiments were performed to determine the effect of corn distiller's dried grains with solubles on meat quality when fed at two different inclusion ...