Productive performance and meat quality of Mouflon×Sarda and Sarda×Sarda suckling lambs

Author:

Vacca G.M.,Carcangiu V.,Dettori M.L.,Pazzola M.,Mura M.C.,Luridiana S.,Tilloca G.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Official methods of analysis;AOAC,1997

2. The effect of breed slaughter weight and nutritional management on cholesterol content of lamb carcasses;Arsenos;Small Ruminant Research,2000

3. ASPA, (Associazione Scientifica Produzione Animale – Scientific Association of Animal Production) (1991). Metodologie relative alla macellazione degli animali di interesse zootecnico ed alla valutazione e dissezione della loro carcassa. (Slaughtering methodologies and carcasses evaluation and dissection) ISMEA, Rome (pp. 40–47).

4. Milk production, milk fatty acid composition and conjugated linoleic acid (CLA) content in dairy ewes raised on feedlot or grazing pasture;Atti;Livestock Science,2006

5. Indoor fattening of lambs raised on pasture: (1) Influence of stall finishing duration on lipid classes and fatty acids in the longissimus thoracis muscle;Aurousseau;Meat Science,2007

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