Effect of type of suckling and polyunsaturated fatty acid use on lamb production. 2. Chemical and fatty acid composition of raw and cooked meat

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...

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Bibliographic Details
Main Authors:	Francesco Toteda, Marco Ragni, Maria Antonietta Colonna, Arcangelo Vicenti
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2010-01-01
Series:	Italian Journal of Animal Science
Subjects:	Suckling lambs, PUFA, Meat quality, Fatty acids, Cooking
Online Access:	http://www.aspajournal.it/index.php/ijas/article/view/223

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