| Accession number;03A0133788 |
| Title;The effect of the vitamin C feeding on meat characteristic. |
| Author;KASHIWAGI TOSHITAKA(Wakayama-Ken Norin Suisan Sogo Gijutsu Senta) TANIGUCHI TOSHIHITO(Wakayama-Ken Norin Suisan Sogo Gijutsu Senta) NOGUCHI HIROKAZU(Wakayama-Ken Norin Suisan Sogo Gijutsu Senta) YAMAMOTO YOSHIHIKO(Wakayama-Ken Norin Suisan Sogo Gijutsu Senta) |
Journal Title;Wakayamaken Norin Suisan Sogo Gijutsu Senta Kenkyu Seika Joho
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Journal Code:L4301A
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ISSN:
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VOL.2001;NO.;PAGE.87-88(2002)
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| Figure&Table&Reference;TBL.4 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The test which added vitamin C in fattening metaphase and later stage was carried out in order to verify the effect of the vitamin C feeding on the meat characteristic more clearly. Wakayama prefecture-made Japanese black steer in the about 10 month age was offered as sample, and it was done in fattening prophase 121 days, fattening metaphase 200 days and fattening later stage 239 days. It was divided into two following wards. The vitamin C ward : Vitamin C is added in the concentrated feed to 0.3% in the fattening metaphase and later stage, and vitamin A is additive-free only in fattening metaphase. The contrast ward : vitamin C is additive-free in the whole period, and vitamin A are free only in the fattening metaphase. As the result, the vitamin C addition ward was better than the additive-free ward in all points in the meat characteristic plane which are BMS (marbling), BCS (flesh-color), texture and density. |
