The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
The Revista Brasileira de Zootecnia (RBZ) is a publication dedicated to the broad field of Animal Science. We publish high-quality, original scientific research that spans across diverse areas within the discipline. The scope of RBZ encompasses a wide range of topics, including aquaculture, biometeorology and animal welfare, forage crops and grasslands, animal and forage plants breeding and genetics, animal reproduction, ruminant and non-ruminant nutrition, meat science and muscle biology, precision livestock, and animal production systems and agribusiness.
20/Mar/2026
ABSTRACT Freezing is one of the fundamental preservation techniques for increasing the shelf-life of meat. However, the quality of frozen meat is highly dependent on the thawing process. Thus, the current study sought to investigate the effects of freeze-thawing processing on protein degradation, lipid oxidation, microbiological spoilage, and qualitative parameters of two types of beef muscles: Longissimus lumborum and Semitendinosus. Beef muscles were collected from ten steer carcasses of at approximately 15 months of age with a mean body weight […]
Keywords: beef muscle; freeze-thawing; meat quality; oxidative stability; proteolysis
30/Apr/2020
Jonatas Lopes Bueno, Dheyme Cristina Bolson
, Fernando Alberto Jacovaci
, Ana Luiza Mendonça Gomes
, Matheus Gonçalves Ribeiro
, Antonio Vinicius Iank Bueno
, [...]
ABSTRACT Our objective was to determine the effects of maturity and storage length on the fermentation pattern, ruminal disappearance of nutrients, and recovery of digestible nutrients in flint corn (Zea mays L.) silage harvested with a pull-type machine without a kernel processor. Corn plants were harvested at 300 g kg−1 DM (low dry matter, LDM) or 400 g kg−1 DM (high dry matter, HDM) and stored for 0, 7, 14, 30, 60, 90, 120, and 180 d in laboratory silos. […]
Keywords: digestibility; fermentation; proteolysis; starch