Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake

Performance, Carcass Traits and Meat Quality of Lambs Fed with Increasing Levels of High-Oleic Sunflower Cake

The aim of this study was to evaluate the effect of sunflower cake from high-oleic seeds on performance, carcass characteristics, meat quality, and intramuscular fatty acid composition of finishing lambs. Thirty-six crossbred ewe lambs were assigned to four treatments (nine lambs/treatment) in a com...

Full description

Saved in:
Bibliographic Details
Main Authors: Daviane M. Costa, Tharcilla I. R. C. Alvarenga, Isabela J. dos Santos, Paulo C. G. Dias Junior, Flavio A. P. Alvarenga, Nadja G. Alves, Iraides F. Furusho-Garcia
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Agriculture
Subjects:
ruminant nutrition
by-product
fatty acids
PUFA
saturated fatty acids
ovine
Online Access:https://www.mdpi.com/2077-0472/15/2/191
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2077-0472/15/2/191

Similar Items