Influence of sunflower cake supplementation on Marchigiana carcass and meat quality

The effects of a sunflower cake supplement on the quantity and quality parameters of Marchigiana carcasses and meat were assessed. Live-animal and post-mortem performances were not significantly different in the animals receiving the supplement, whereas significant differences were noted in conformation and fatness. The colour parameters were also influenced by the diet, which resulted in a more brilliant red colour, greatly appreciated by consumers, in the subjects fed sunflower cake.

Abstract licence: CC BY-NC

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.