22
DEC
2021

Effect of different fattening period duration on meat productivity of domestic quails

H. Lukanov1*, I. Pavlova2, A. Genchev1 1Department of Animal Science – monogastric and other animals, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria 2Department of General livestock breeding, Faculty of Veterinary Medicine, Trakia University, 6000 Stara Z
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30
SEP
2018

Effect of Аrtemisia annua L. extract on growth performance, biochemical blood parameters and meat quality of rainbow trout (Oncorhynchus mykiss W.), cultivated in recirculating system

Koshinski*   Department of Biology and Aquaculture, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria   DOI: 10.15547/ast.2018.03.051 (Manuscript received 30 June 2018; accepted for publication 20 August 2018)   Abstract. Medicinal herbs can be used as f
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27
JUN
2017

Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds

N. Ivanov1*, T. Angelova1, S. Laleva1, S. Ribarski2, D. Miteva1, D. Yordanova1, V. Karabashev1, I. Penchev2 1Agricultural Institute, 6000 Stara Zagora, Bulgaria 2Department of Morphology, Physiology and Nutrition, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria
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18
DEC
2014

Meat quality traits in Japanese quails with regard to storage conditions and duration

P. Vasileva, H. Lukanov*, A. Genchev Department of Animal Science, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria Abstract. In the last decades the public perception about nutrition and food quality has witnessed a turning point on a global scale. There is an e
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14
MAY
2014

Carcass composition and meat quality in lambs reared indoors and on pasture

T. Popova, P. Marinova Abstract. An experiment was carried out with 28 male lambs of Northeastern Bulgarian Fine Wool Breed (NBFWB) and lamb crosses of this breed with Ile de France (NBFWB x IDF) reared indoors and on pasture in the Institute of Animal Science – Kostinbrod. Carcass co
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13
MAY
2014

Changes in the chemical composition of some pieces of pork stored at different temperatures

A. Kuzelov, O. Savinok, T. Angelkova, Dijana Naseva Abstract. The paper includes changes that occur in vacuum packed pieces of meat obtained by removing the haunch, vacuum packed and kept in a chamber at different temperature conditions of 4ºC. and 6ºC. The changes that occur during s
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