Efeito do resíduo úmido de cervejaria sobre as características físico-químicas e sensoriais da carne de cordeiros confinados
The objective of this research was to evaluate the effect of increasing levels of substitution of sorghum silage by wet brewery residue (RUC) on the physical-chemical and sensorial characteristics of the meat of lambs finished in confinement. Twenty-four male, uncastrated, Suffolk lambs from single...
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| Language: | Portuguese |
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Universidade Federal de Santa Maria
2017
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| Online Access: | http://repositorio.ufsm.br/handle/1/11668 |