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Journals
Annals of Animal Science
Volume 19 (2019): Issue 2 (April 2019)
Open Access
The Effect of Production System and Finish Weight on Carcass and Meat Quality of Kivircik Lambs
Bulent Ekiz
Bulent Ekiz
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
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Ekiz, Bulent
,
Alper Yilmaz
Alper Yilmaz
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
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Yilmaz, Alper
,
Hulya Yalcintan
Hulya Yalcintan
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
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Yalcintan, Hulya
,
Akin Yakan
Akin Yakan
Department of Animal Breeding and Husbandry, Erciyes University Veterinary Faculty
Kayseri, Turkey
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Yakan, Akin
,
Omur Kocak
Omur Kocak
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
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Kocak, Omur
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Mustafa Ozcan
Mustafa Ozcan
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
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Ozcan, Mustafa
May 02, 2019
Annals of Animal Science
Volume 19 (2019): Issue 2 (April 2019)
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Published Online:
May 02, 2019
Page range:
517 - 538
Received:
Jul 29, 2018
Accepted:
Feb 05, 2019
DOI:
https://doi.org/10.2478/aoas-2019-0010
Keywords
fatty acids
,
instrumental meat quality
,
sensory evaluation
,
sheep
© 2019 Bulent Ekiz et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
