Tissue composition and qualitative attributes of lamb meat of animals finished with diets containing thermally treated soybeans
<span>The objective of this study was to evaluate the effect of thermally treated (processed) soybeans in finishing diets for lambs containing two levels of concentrate on the tissue composition and qualitative traits of lamb meat. Twenty uncastrated mongrel lambs with an initial body weight o...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Zootecnia
2015-03-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://revistas.bvs-vet.org.br/bia/article/view/25546 |