Características quantitativas da carcaça e físico-químicas da carne de cordeiros Santa Inês abatidos com três espessuras de gordura subcutânea
This study aimed to evaluate the quantitative carcass traits and physicochemical meat of Santa Inês lambs slaughtered at 2.0; 3.0 and 4.0 mm of backfat thickness, assessed by ultrasound in Longissimus dorsi.Twenty-four lambs, male, unneutered, with approximately 100 days of age and live weight of 22...
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| Format: | Others |
| Language: | Portuguese |
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Pós-Graduação em Zootecnia
2017
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| Online Access: | https://ri.ufs.br/handle/riufs/6360 |