Effect of grilling on chemical composition of the longissimus muscle of Purunã bulls

In: Book of Abstracts of the 65th Annual Meeting of the European Association for Animal Production
Authors:
F. Zawadzki 1State University of Maringá, Animal Science, 5790 Av. Colombo, 87020900, Maringá, Paraná, Brazil

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D.C. Rivaroli 1State University of Maringá, Animal Science, 5790 Av. Colombo, 87020900, Maringá, Paraná, Brazil

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R.A.C. Passetti 1State University of Maringá, Animal Science, 5790 Av. Colombo, 87020900, Maringá, Paraná, Brazil

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C.A. Fugita 1State University of Maringá, Animal Science, 5790 Av. Colombo, 87020900, Maringá, Paraná, Brazil

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C.E. Eiras 1State University of Maringá, Animal Science, 5790 Av. Colombo, 87020900, Maringá, Paraná, Brazil

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J.L. Moletta 2Agronomic Institute of Paraná, Animal Science, s/n Av. Euzébio de Queiroz, 84001970, Ponta Grossa, Paraná, Brazil

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J. Torrent 3Oligo Basics, 7269 Bent Bow Trl, 55317-7562, Chanhassen, Minnesota, USA; fernando.zawadzki@hotmail.com

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I.N. Prado 1State University of Maringá, Animal Science, 5790 Av. Colombo, 87020900, Maringá, Paraná, Brazil

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Type:
Chapter
Pages:
267
DOI:
https://doi.org/10.3920/9789086867998_387

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