Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat-Reference-Cited by-同舟云学术

Effect of replacement of Tifton-85 hay with Pleurotus spp. mushroom residue on physicochemical composition, fatty acid profile and sensorial attributes of lamb meat

Published:2022-06 Issue: Volume:260 Page:104951
ISSN:1871-1413
Container-title:Livestock Science
language:en
Short-container-title:Livestock Science

Author:

Souza M.N.S.,Santos M.X.S. dos,Andrade E.A. de,Ferrer M.D.,Barbosa A.M.^ORCID,Silva T.M.,Pereira E.S.,Silva Júnior J.M. da,Bezerra L.R.,Oliveira R.L.^ORCID

Publisher

Elsevier BV

Subject

General Veterinary,Animal Science and Zoology

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