4 research outputs found
Physical-chemical composition, fatty acid profile and sensory attributes of meat of lambs fed with saccharine sorghum silage.
Get PDFThe objective of this work was to evaluate the qualitative and sensory characteristics and the fatty acid profiles of the meat of lambs fed with silages of two saccharine sorghum varieties and compare them with forage sorghum and maize silage
Different physiological stages and breeding systems related to the variability of meat quality of indigenous Pantaneiro sheep
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