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Bram Brahmantiyo
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Veterinary

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Journal : Media Veteriner

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The aims of this experiment were to study the physical and chemical properties of meat of Brahman Cross, Angus and Murray Grey cattle. Forty cattle consist of Brahman Cross, Angus and Murray Grey were used in this study. All animals were kept in feedlot with ad libitum ration and water. Data were analyzed by using covariance analysis. Result shows that breeds were significantly influenced of physical and chemical properties of meat. The Murray Grey meat was tenderness (P<0,05) than Angus and Bra Bram Brahmantiyo
Media Veteriner Vol. 7 No. 2 (2000): Media Veteriner
Publisher : Media Veteriner

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Abstract

The aims of this experiment were to study the physical and chemical properties of meat of Brahman Cross, Angus and Murray Grey cattle. Forty cattle consist of Brahman Cross, Angus and Murray Grey were used in this study. All animals were kept in feedlot with ad libitum ration and water. Data were analyzed by using covariance analysis. Result shows that breeds were significantly influenced of physical and chemical properties of meat. The Murray Grey meat was tenderness (P<0,05) than Angus and Brahman Cross. The meat of Brahman Cross was less fat content (P<0,05) than Angus dan Murray Grey.
Co-Authors Andi Reksodiharjo GONO SEMIADI H Martojo Hadi Dahruddin L. H. Prasetyo Rudi Dedi Iskandar Rudi Priyanto S.S Mansjoer Wirdateti - Y.C Raharjo Y.C. Raharjo Yono C. Raharjo