Physical-chemical composition, fatty acid profile and sensory attributes of meat of lambs fed with saccharine sorghum silage.

Authors
Publication date
1 January 2020
Publisher
'Macrothink Institute, Inc.'
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    Abstract

    The 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

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