Effects of the rearing season on carcass and meat quality of suckling Apennine light lambs

Meat Science

Volumn 86, Issue 2, 2010, Pages 474-478

  Mazzone, G ^a   Giammarco, M ^a   Vignola, G ^a   Sardi, L ^b   Lambertini, L ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Fatty acids; Light lamb; Meat quality; Rearing season

Indexed keywords

CENTRAL ITALY; CLA CONTENTS; CLASSIFICATION SYSTEM; FARMING SYSTEM; FAT CONTENTS; FEEDING SYSTEM; LONGISSIMUS; MEAT QUALITY; PROXIMATE COMPOSITIONS; REARING SEASON;

AGRICULTURE; DAMS; MEATS; THERMAL PROCESSING (FOODS);

FATTY ACIDS;

FATTY ACID;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; ARTICLE; CADAVER; CHEMISTRY; COLOR; DIET; FAT INTAKE; FEMALE; FOOD HANDLING; ITALY; MALE; MEAT; POACEAE; SEASON; SHEEP; SKELETAL MUSCLE; STANDARD;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; CADAVER; COLOR; DIET; DIETARY FATS; FATTY ACIDS; FEMALE; FOOD TECHNOLOGY; ITALY; MALE; MEAT; MUSCLE, SKELETAL; POACEAE; SEASONS; SHEEP;

OVIS ARIES;

EID: 77955093283     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.037     Document Type: Article

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