Tissue composition of carcass and fatty acids profile of lambs meat finished in pasture and feedlot of the Southern region of Brazil
Farmers due to the economic value of their products and consumers due to sensory quality and health values are increasingly interested in every aspect related to meat quality (Martínez,2007).The researchers have shown that the nature of ruminants.diets and the amount and source of supplementary fats added to diets make it possible to manipulate the content of fatty acids in ruminants.meat,and thus improve its health value.The objective of this study was to evaluate the effect of finishing systems on tissue composition of carcass and fatty acid profiles of meat in Suffolk lambs.
fat meat quality muscle supplementation concentrate wean
M.A.M.Fernandes A.L.G.Monteiro C.H.E.C.Poli R.de Almeida C.S.de Barros
UFPR UFRGS
国际会议
呼和浩特
英文
2008-06-29（万方平台首次上网日期，不代表论文的发表时间）