Razza chianina pdf
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Download / Read Online Razza chianina pdf
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Key words: Heritability, Correlations, Meat quality, Chianina breed. RIASSUNTO DELLA CARNE DELLA RAZZA CHIANINA: L’EREDITABILITÀ.
filexlib. Sixty-nine Chianina young bulls were fed two unifeed diets to ad libitum intake (an H diet, 0.94 UFV/kg DM, 7th Int. Congr., Razza Chianina (1994), pp.
What does Chianina mean in Italian? Chianina (pronounced kya-nee-na) is the name of the best-known Italian breed of cow , which originated in Tuscany’s Chiana Valley. These cows are usually quite large, reaching weights greater than 3,300 pounds, and they have beautiful white coats.
What are Chianina cattle good for? Chianinas are late-maturing, and are therefore suitable for production of yearling and older beef . The Chianina breed has an unsurpassed capacity for lean meat production. The meat is red and is free from waste but still retains a marbling of fat among the muscling. They are renowned for their large eye muscle.
bovini biologici di razza chianina: risultati preliminari”. Objectives. This field study was carried out to evaluate the efficacy of an additive (formula
scheme in the livestock sector in favour of the Chianina cattle breed. (2) Source: Chianina Association (Associazione di razza).
PDF | The heritability of quality traits (chemical composition, colour, tenderness and water-holding capacity) of the meat derivingfrom
SUMMARY The aim of this research was to study a Total Score Index, capable to resume the meat quality traits, and useful for improvement
In particolare la carne è prodotta da bovini, maschi e femmine, di razza. Chianina, Marchigiana e Romagnola di età compresa tra i 12 e i 24 mesi.
What cross breeds are Chianina? Chianinas are often crossed with other breeds, such as Angus, as pictured here in this Chiangus cow. Chiangus bulls provide excellent growth rate in their offspring to crossbred females.
Abstract. The heritability of quality traits (chemical composition, colour, tenderness and water-holding capacity) of the meat deriving from three muscles
Abstract. The heritability of quality traits (chemical composition, colour, tenderness and water-holding capacity) of the meat deriving from three muscles
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