20
DEC
2016

Effect of fluorescence on the technological characteristics of cocoons at different cooking temperatures

M. Panayotov* Department of Animal science-Non-ruminant and other animals, Faculty of Agriculture, Trakia Univercity, 6000, Stara Zagora, Bulgaria (Manuscript received 5 May 2016; accepted for publication 11 August 2016) Abstract. The subject of research are Bombyx mori L. cocoons, di
Continue Reading →
29
SEP
2015

Effect of dietary vitamin E supplementation on the oxidative stability of lipids and proteins in cooked pork

T. Popova*, P. Marinova, M. Ignatova Institute of Animal Science, 2232 Kostinbrod, Bulgaria Abstract. The changes in the lipid and protein oxidative stability in m. Longissimus dorsi (m. LD) and m. Semimembranosus (m.SM) in response to vitamin E supplementationinthediet(400mg/kgfeed)a
Continue Reading →