Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F1 Crossbred Lambs
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DOI: 10.3390/foods11244076
Abstract: Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty… read more here.
Keywords: sires muscle; crossbred lambs; acid composition; fiber characteristics ... See more keywords