Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Effect of castration and vitamin E supplementation on carcass and meat quality of Santa Inês lambs

Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance, carcass characteristics and meat of lambs slaugh...

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Auteurs principaux: André Torres-Geraldo, Mauro Sartori-Bueno, Ricardo Lopes-Dias da Costa, Marcia Mayumi Harada-Haguiwara, Marcia Regina-Cucatti, Marta Gomes-da-Silva, Juliano Issakowicz, Ana Claudia Kocci-Sampaio, Suzana Eri-Yotsuyanagi, Celia Raquel Quirino
Format: article
Langue:EN
Publié: Universidad de Antioquia 2019
Sujets:
aged meat
α-tocopherol
carcass yield
carcass traits
castration
lamb
lipid oxidation
meat
meat maturation
meat quality
ovine
santa ines breed
shear force
sheep
vitamin e
Animal culture
SF1-1100
Accès en ligne:https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb9
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https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb9

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