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

Publicado en línea: 04 feb 2022

Páginas: 397 - 418

Recibido: 12 ago 2020

Aceptado: 18 ene 2021

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

Palabras clave

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

© 2022 Bulent Ekiz et al., published by Sciendo

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