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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| Publicado no: | Acta Scientiarum. Technology |
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| Principais autores: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Estadual de Maringá
2016
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=303245370003 https://www.redalyc.org/journal/3032/303245370003/ https://www.redalyc.org/journal/3032/303245370003/html/ https://www.redalyc.org/journal/3032/303245370003/303245370003.epub https://www.redalyc.org/journal/3032/303245370003/movil |
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