Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition

Meat Science

Volumn 89, Issue 2, 2011, Pages 238-242

  Scerra, M ^a   Luciano, G ^b   Caparra, P ^a   Foti, F ^a   Cilione, C ^a   Giorgi, A ^a   Scerra, V ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

Intramuscular fatty acid composition; Lamb; Meat quality; N 3 polyunsaturated fatty acid; Pasture

Indexed keywords

FATTY ACID COMPOSITION; LAMB; MEAT QUALITY; N-3 POLYUNSATURATED FATTY ACID; PASTURE;

AGRICULTURE; POLYUNSATURATED FATTY ACIDS;

FATTY ACIDS;

OVIS ARIES;

CONJUGATED LINOLEIC ACID; OMEGA 3 FATTY ACID;

ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; MALE; MEAT; METHODOLOGY; SHEEP; SKELETAL MUSCLE;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; FATTY ACIDS, OMEGA-3; LINOLEIC ACIDS, CONJUGATED; MALE; MEAT; MUSCLE, SKELETAL; SHEEP, DOMESTIC;

EID: 79958702554     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.012     Document Type: Article

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