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from each treatment were slaughtered to evaluate the carcass characteristics , meat quality, and fatty acid composition . The final body weight, body weight gain, average daily gain, and feed efficiency ...
Supplemented with Malic Acid –Heat (MAH) Treated Sunflower on Carcass Characteristics , Meat Composition and Fatty Acids Profile in Growing Lambs 1 1 2 3 Andres Haro , Trinidad de Evan , Jesús De La Fuente Vázquez ...
. Carcass characteristics of Mouflon × Sarda lambs . Veterinary Research Communications, 29(Suppl. 2), 395–398 Keywords: animal production, lamb , meat, tissue composition Abbreviations: S × S, Sarda lambs ; M ...
content of lean tissue; however, feed- supplementation on carcass characteristics and ing PO increased the saturated fatty acids of lean S.C. fat from lambs fed PO had less (P < lipid composition of tissues ...
; 0.05), with no significant change in chemical characteristics . Fatty acids composition of meat in term of linolenic, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were significantly (p < ...
and Jackson-Moss, 2000). Similarly, characteristics of leather quality were not different between Dorper- or Suffolk-sired F1 lamb pelts (Snowder, unpublished data). Fatty acid composition of longissimus muscle ...
Abstract The purpose of the study was to determine the effect of trenbolone acetate (TBA) on performance, plasma lipid metabolites, and carcass characteristics of growing ram and ewe lambs in two ...
Abstract Tasco (Ascophyllum nodosum; TA) was compared to canola (CO), flax (FO), and safflower oils (SO) for effects on performance, carcass characteristics , and fatty acid profiles of adipose tissue ...
carcasses with a low fat content, which is rich in beneficial fatty acids such as alpha-linolenic and conjugated linoleic acids . Meat-producing sheep and goats with high-energy intake generally increased ...
(MUFA), and polyunsaturated (PUFA) fatty acids ] influences the consistency, chemical composition , and sensory characteristics of carcass fats and the shelf life of meat products. Desirable fatty acids ...
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