Open AccessEffects of Feeding Pecans on Carcass Characteristics, Color, Lipid Stability, and Nutritional Values of Lamb
Author(s) -
Francine Mezzomo Giotto,
E. L. A. Ribeiro,
Fernando Augusto Grandis,
F. A. N. Fernandes,
Layse Souza Leite,
A. S. De Mello
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.028
Subject(s) - loin , food science , chemistry , longissimus dorsi , silage , zoology , fatty acid , lipid oxidation , meal , carcass weight , soybean meal , body weight , biology , biochemistry , raw material , organic chemistry , antioxidant , endocrinology