<b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness

<b>Lipid composition and sensory traits of meat from Pantaneiro lambs slaughtered with different subcutaneous fat thickness

Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound. Twenty-four lambs weighing 16.24 ± 1.78 kg were confined in feedlots. These animals were fed wi...

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Bibliographic Details
Main Authors: Natália Holtz Alves Pedroso Mora, Francisco de Assis Fonseca de Macedo, Andresa Carla Feihrmann, Ana Paula Silva Possamai, Maryane Gluck Torres, Alexandre Agostinho Mexia
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2016-04-01
Series:Acta Scientiarum: Technology
Subjects:
fatty acids
loin
overall acceptance
sheep
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341

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http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/28341

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