Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly accor...

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Bibliographic Details
Main Authors:	Bo Wang, Zhenzhen Wang, Yong Chen, Xueliang Liu, Kun Liu, Yingjun Zhang, Hailing Luo
Format:	Article
Language:	English
Published:	MDPI AG 2021-11-01
Series:	Foods
Subjects:	meat characteristics volatile compounds flavor feeding systems lamb
Online Access:	https://www.mdpi.com/2304-8158/10/11/2822

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