Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

The aim of this study was to determine the effect of feeding licuri cake to lambs on the sensory characteristics, physicochemical characteristics and fatty acid (FA) profile of meat from lambs. Forty-four crossbred Santa Ines lambs (21.2 ± 2.70 kg body weight; 6 months old) were housed in individual...

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Detalles Bibliográficos
Autores principales: Costa, Jonival Barreto, Oliveira, Ronaldo Lopes, Silva, Thadeu Mariniello, Barbosa, Analívia Martins, Borja, Máikal Souza, de Pellegrini, Caius Barcellos, Oliveira, Vinicius da Silva, Ribeiro, Rebeca Dantas Xavier, Bezerra, Leilson Rocha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6239286/
https://www.ncbi.nlm.nih.gov/pubmed/30444881
http://dx.doi.org/10.1371/journal.pone.0206863

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6239286/
https://www.ncbi.nlm.nih.gov/pubmed/30444881
http://dx.doi.org/10.1371/journal.pone.0206863

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