Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime-Reference-Cited by-同舟云学术

Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime

Published:2008-01 Issue:1-3 Volume:74 Page:255-259
ISSN:0921-4488
Container-title:Small Ruminant Research
language:en
Short-container-title:Small Ruminant Research

Author:

Lee J.H.,Kannan G.,Eega K.R.,Kouakou B.,Getz W.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference20 articles.

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2. AOAC, 1995. Official Methods of Analysis of the AOAC International, 16th ed. Association of Official Analytical Chemists, International, Gaithersburg, MD, USA.

3. AOCS, 1993. Official and Tentative Methods of Analysis, 5th ed. American Oil Chemists’ Society, Champaign, IL, USA.

4. Chemical composition and quality attributes of goat meat and lamb;Babiker;Meat Sci.,1990

5. Fatty acid composition of goat muscles and fat depots: a review;Banskalieva;Small Rumin. Res.,2000

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