Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs

Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and...

Descripción completa

Detalles Bibliográficos
Autores principales: Lu, Zengkui, Yue, Yaojing, Shi, Haina, Zhang, Jinxia, Liu, Tiaoguo, Liu, Jianbin, Yang, Bohui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778286/
https://www.ncbi.nlm.nih.gov/pubmed/36553818
http://dx.doi.org/10.3390/foods11244076

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778286/
https://www.ncbi.nlm.nih.gov/pubmed/36553818
http://dx.doi.org/10.3390/foods11244076

Ejemplares similares