Carcass and Meat Quality of Lambs from Thin-Tailed and Fat-Tailed Breeds at Five Different Slaughter Weights

Published Online: Feb 04, 2022

Page range: 397 - 418

Received: Aug 12, 2020

Accepted: Jan 18, 2021

DOI: https://doi.org/10.2478/aoas-2021-0004

Keywords

slaughter weight, tail type, meat quality, fatty acids, carcass quality

© 2022 Bulent Ekiz et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.