DIETARY ALTERATION OF PALATABILITY AND FATTY-ACIDS IN MEAT FROM LIGHT AND HEAVY WEIGHT RAM LAMBS

被引：36

作者：

FIELD, RA ^{[1
]}

WILLIAMS, JC ^{[1
]}

FERRELL, CL ^{[1
]}

CROUSE, JD ^{[1
]}

KUNSMAN, JE ^{[1
]}

机构：

[1] USDA,SCI & EDUC ADM,FED RES,US MEAT ANIM RES CTR,CLAY CTR,NE 68933

来源：

JOURNAL OF ANIMAL SCIENCE | 1978年 / 47卷 / 04期

关键词：

D O I：

10.2527/jas1978.474858x

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：858 / 864

页数：7

共 32 条

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[4]

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[5]

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[7] EFFECT OF PROCESSING OF DIETARY BARLEY AND OF SUPPLEMENTARY COBALT AND CYANOCOBALAMIN ON FATTY-ACID COMPOSITION OF LAMB TRIGLYCERIDES, WITH SPECIAL REFERENCE TO BRANCHED-CHAIN COMPONENTS [J].

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[8]

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[9]

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[10] EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF SHEEP MEATS [J].

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