Effects of dietary fat source on physical, chemical
and sensorial quality of calves’ meat

The effects of including rape seed (10%) and fish oil (4%) into the diet for 30 calves (7-90 days of life) on the physical, chemical and sensorial quality of meat were investigated. The analyses encompassed nutrient content in the diet, pH, colour and tenderness measurement, and evaluation of sensorial properties such as texture, tenderness, flavour, tastiness and juiciness. Fat supplementation had no significant effect on the chemical and physical properties of meat. Rape seed did not change the sensorial quality of meat, in contrast to fish oil, which deteriorated the texture, flavour and tastiness of meat.

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1230-1388

Assigning DOI numbers, introducing articles from supplements and recent publications to POL-index database, maintaining anti-plagiarism detection, electronic system to proceed manuscripts and webpage of the Journal with interactive pdf files, and language correction of manuscripts published in Journal of Animal and Feed Sciences are financed in the years 2018–2019 by the Ministry of Science and Higher Education from the funds for science popularization activities, Agreement No. 631/P-DUN/2018.