Principal components analysis of the lipid profile of fat deposits in Santa Inês sheep-Reference-Cited by-同舟云学术

Principal components analysis of the lipid profile of fat deposits in Santa Inês sheep

Published:2016-11 Issue: Volume:144 Page:100-103
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Ribeiro Maria N.^ORCID,Costa Roberto G.,Ribeiro Neila L.,Almeida Michelly D.A.,Cruz George Rodrigo B.,Filho Edvaldo S. Beltrão

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference19 articles.

1. Desempenho e componentes do peso vivo de cordeiros submetidos a diferentes sistemas de alimentação;Carvalho;Cienc. Rural,2005

2. Fatty acid composition of subcutaneous and kidney fat depots of Boer goats and the response to varying levels of maize meal;Casey;S. Afr. Tydskr. Veek.,1985

3. Manipulation of the n–3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs;Cooper;J. Anim. Sci.,2004

4. Modelos Biométricos Aplicados Ao Melhoramento Genético;Cruz,2003

5. Spatial variation in goat populations from Benin as revealed by multivariate analysis of morphological traits;Dossa;Small Rumin. Res.,2007

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of inclusion of alfalfa hay in the diet and gender on carcass and meat characteristics of Katahdin × Pelibuey lambs;Journal of Applied Animal Research;2022-12-06

2. Use of ultrasound and acerola (Malpighia emarginata) residue extract tenderness and lipid oxidation of pork meat;Food Science and Technology;2021-10-11

3. Cured dry smoked shoulder meat quality from culled adult goats fed a high lipid diet;Food Science and Technology;2021-09-27

4. Fatty acid profile and chemical composition of meat from Nellore steers finished on pasture with different amounts of supplementation;Canadian Journal of Animal Science;2021-09-01

5. Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties;Journal of Food Processing and Preservation;2020-11-22