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Meat Quality
To the consumer an enjoyable meat eating experience is one that associates meat with being tender, juicy and flavorsome. Consumer studies show that tenderness and flavour are the most important characteristics determining the acceptability of meat. However, there is a wide range of other attributes that can potentially influence acceptability of meat. Visual appearance is very important in determining the likelihood of purchase. Bright red in the case of beef and lamb and pink in the case of pork is the desirable colour of lean meat. The amount of fat can also influence meat’s visual appeal. Less tangible intrinsic quality characteristics can be inferred from information on the label, such as perceived nutritional value, freshness and microbiological safety. Extrinsic quality attributes also influence acceptability of meat. These include elements such as animal welfare and the impact of production on the environment.
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Apiculture
Feeds for bees and the simplest most effective treatment of varroa
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Ruminants
Products for all kind of ruminants that address and prevent common metabolic syndromes like ketosis and subclinical acidosis
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Antioxidants
AGQ specializes in high performance antioxidants for the feed industry. Our products address etoxiquin based antioxidants for the main feed indsutry, non etoxiquin based antioxidants for the pet food industry and our new develop, and very high performance in vivo antioxidant for the aquaualture industry that prevents rancidity and peroxidation of fish's endogenous oil during cooking.
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