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.
03/Nov/2025
Sebastião Ferreira Magagnin
, Meire Luiza Wirth
, Kaline Alessandra Lima de Sá
, Luara Karina Maccari
, Luana Burake
, Sandra Regina Souza Teixeira de Carvalho
, [...]
ABSTRACT This study aimed to characterize carcass, meat quality, sensory and textural parameters, as well as muscle fiber types from 16 Moura pigs, as a local pig raised in outdoor production system, and evaluate differences with 16 conventional commercial (CC) pigs, raised intensively, representing the principal pork type, widely available in national market. Carcass measurements, liquid loss and cooked pork texture tests, proximal composition analysis of pork and backfat, and sensory evaluations with 104 pork consumers were carried out. The […]
Keywords: instrumental texture; intramuscular fat; muscle fibers; sensory panel; water loss