Effect of type of suckling and polyunsaturated fatty acid use on lamb production. 2. Chemical and fatty acid composition of raw and cooked meat
This study was carried out in order to examine the chemical and fatty acid composition of raw and cooked meat obtained from<br />lambs raised under mothers or reared by artificial suckling with acidified milk replacers with or without polyunsaturated fatty<br />acid (PUFA) supplementatio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/223 |