Carcass and meat characteristics of crossbred lambs from three genetic groups / <br>Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

Carcass and meat characteristics of crossbred lambs from three genetic groups / <br>Características de carcaça e carne de cordeiros mestiços de três grupos genéticos

The objective of this work was to evaluate carcass characteristics and meat quality of lambs from the genetic groups ½Texel - ½Hampshire Down (THD), ½Texel - ½Ile de France (TIF) and ½Texel - ½Suffolk (TS). Seventeen castrated lambs were used, being six THD, six TIF and five TS. Lambs were fed lot f...

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Bibliographic Details
Main Authors: Ivone Yurika Mizubuti, Filipe Alexandre Boscaro de Castro, Humberto Cardoso Oliveira, Edson Luis de Azambuja Ribeiro, Leandro das Dores Ferreira da Silva, Marco Aurélio Alves de Freitas Barbosa
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2010-09-01
Series:Semina: Ciências Agrárias
Subjects:
Características morfológicas
Composição regional
Composição tecidual
Cruzamento
Maciez
Ovinos
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2011

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2011

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