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<b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness

Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed wi...

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Principais autores: Natália Holtz Alves Pedroso Mora, Francisco de Assis Fonseca de Macedo, Andresa Carla Feihrmann, Ana Paula Silva Possamai, Maryane Gluck Torres, Alexandre Agostinho Mexia
Formato: Artigo
Idioma:Português
Publicado em: Universidade Estadual de Maringá 2016-04-01
coleção:Acta Scientiarum: Technology
Assuntos:
fatty acids
loin
overall acceptance
sheep
Acesso em linha:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341
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