Physicochemical and sensory characteristics of meat from lambs fed diets containing mulberry hay

Physicochemical and sensory characteristics of meat from lambs fed diets containing mulberry hay

The aim of this study was to evaluate the physicochemical and sensory characteristics of the of meat lamb fed diets containing 0%, 12.5%, and 25.0% mulberry hay (total diet). Twenty-four Île-de-France lambs in the feedlot at an average age of 60 days and 15 kg body weight were allocated to individua...

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Bibliographic Details
Main Authors: Luís Gabriel Alves Cirne, Américo Garcia da Silva Sobrinho, Emanuel Almeida de Oliveira, Rodrigo Desessards Jardim, Antonio Sergio Varela Junior, Gleidson Giordano Pinto de Carvalho, Soraya Maria Palma Luz Jaeger, Adriana Regina Bagaldo, Fabiana Alves de Almeida, Viviane Endo, Greicy Mitzi Bezerra Moreno, Roberta de Lima Valença
Format: Article
Language:English
Published: Taylor & Francis Group 2018-07-01
Series:Italian Journal of Animal Science
Subjects:
Feedlot
meat colour
softness
cooking losses
meat flavour
Online Access:http://dx.doi.org/10.1080/1828051X.2017.1408435

Internet

http://dx.doi.org/10.1080/1828051X.2017.1408435

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