Different nutritional systems influence the tenderness and lipid oxidation of ewe lamb meat without altering gene expression
Author:
Affiliation:
1. Universidade do Oeste Paulista, Brazil
2. Universidade Pitágoras, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0001-37652023000501302&tlng=en
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4. Expression of calpastatin and myostatin genes associated with lamb meat quality;BAGATOLI A;Gen Mol Res,2013
5. Economic and financial viability of cutting sheep farming activity in the Baixada Cuiabana region;BERWANGER D;Res Soc Dev,2022
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