Carcass conformation in lambs. A study of genetic variability among breeds;La conformation bouchère des agneaux. Etude d'après la variabilité génétique entre races

Productions Animales

Volumn 15, Issue 1, 2002, Pages 53-66

  Laville, E ^a   Bouix, J ^a   Sayd, T ^a   Eychenne, F ^a   Marcq, F ^b   Leroy, P L ^b   Elsen, J M ^a   Bibe B ^a  

^a CEMAGREF   (France)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

LAMB; OVIS ARIES;

EID: 0036485082     PISSN: 09900632     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (36)

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3. Muscle and adipose tissue from normal and double muscled cattle: Collagen types, muscle fibre diameter, fat cell size and fatty acid composition and organoleptic properties
4. Qualité des carcasses et des viandes ovines
5. Etude de la production de viande chez les ovins. I. La coupe des carcasses. Définition d'une découpe de référence
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8. Etude de la production de viande chez les ovius. VIII. Relations entre les dimensions de la carcasse d'agneaux
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17. Terminology of relative growth
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19. The relationship between conformation and the yield and distribution of lean meat in the carcasses of british pigs, cattle and sheep: A review
20. Factors associated with differencies in carcass conformation in lamb
21. Muscle fibre type and muscle quality
22. A muscle hypertrophy condition in lamb (Callipyge): Characterization of effects on muscle growth and meat quality traits
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29. Characteristics of lamb carcasses contrasting subjective muscularity
30. An objective measure of muscularity: Changes with animal growth and differences between genetic lines of Southdown sheep
31. Spatial distribution of myosin heavy chain isoforms and lactate dehydrogenase M4 in the limb musculature of two cross-bred lambs
32. Composition of muscle fibre types and connective tissue in bovine M. semitendinosus and its relation to tenderness