Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation

The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 s...

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Autores principales: Vera,Raúl, Aguilar,Claudio, Lira,Rodrigo, Toro,Paula, Barrales,Luis, Peña,Iván, Squella,Fernando, Pérez,Patricio, Quenaya,Javiera, Yutronic,Hanja, Briones,Ignacio
Lenguaje:English
Publicado: Instituto de Investigaciones Agropecuarias, INIA 2009
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Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010
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