Results 221 to 230 of about 184,349 (281)

The heavy suckling lamb of Sarda dairy sheep and its crossbreed with Dorper rams: Performance, meat quality and consumer perceptions

Meat Science, 2023
The increase of meat production in dairy sheep farms, has been evaluated by the extension of the suckling period from the traditional 28 days to 75 days to obtain a new product, the heavy suckling lamb.
Mondina Francesca Lunesu, Gianni Battacone, Silvia Carta   +2 more
exaly   +2 more sources

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Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

Meat Science, 2015
Sandra M Oses, Isabel Jaime, Jordi Rovira   +2 more
exaly   +2 more sources

Suckling lamb meat quality from ewes fed with different sources of fat, during storage under display conditions

Small Ruminant Research, 2019
We studied the effect of calcium soaps offered to ewes during lactation (CO, 3% Ca soap of palm oil; OLI, 3% Ca soap of olive oil; FO, 3% Ca soap of fish oil) on the microbial, physical-chemical and sensory properties of suckling lamb meat packaged with ...
C Vieira, Begoña Rubio, Beatriz Martinez   +2 more
exaly   +2 more sources

Effect of post mortem temperatures and modified atmospheres packaging on shelf life of suckling lamb meat

LWT - Food Science and Technology, 2016
Begoña Rubio, C Vieira, Beatriz Martinez   +2 more
exaly   +2 more sources

Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes

Meat Science, 2014
C Vieira
exaly   +2 more sources

Lingual abscesses in suckling and weaned lambs

Journal of the American Veterinary Medical Association, 1984
Lingual abscesses were found in lambs from 2 midwestern flocks. Lesions resulted in reluctance to feed, emaciation, and death. Plant material was demonstrated at the center of abscesses in 1 flock. Veterinarians should examine tongues carefully when investigating lamb mortalities.
D L, Rossiter, R A, Robinson, T P, O'Leary, J O, Hanson   +3 more
openaire   +2 more sources

Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

, 2020
The sensory characteristics of suckling lamb meat from 40 animals of the Castellana and Churra breeds from both conventional and organic maternal rearing systems were evaluated by a trained panel and texture and colour properties were also assessed by ...
I. Revilla, A. Vivar-Quintana, C. Palacios, I. Martínez-Martín, M. Hernández-Jiménez   +4 more
semanticscholar   +1 more source

Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres

Food Microbiology, 2013
Sandra M Oses, Ana M Diez, Beatriz Melero   +2 more
exaly   +2 more sources

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

Meat Science, 2011
Jordi Rovira, Isabel Jaime, Carlos Palacios   +2 more
exaly   +2 more sources

The fatty acid composition of ewe milk or suckling lamb meat can be used to discriminate between ewes fed different diets

Animal Production Science, 2019
Thirty-nine ewe-lamb pairs were used to evaluate the effects of the diet of lactating ewes, the type of forage (pasture vs hay) and the inclusion of 10% quebracho in the concentrate on the fatty acid (FA) profile of their milk and the meat of their ...
S. Lobón, M. Joy, A. Sanz, J. Álvarez‐Rodríguez, M. Blanco   +4 more
semanticscholar   +1 more source