Results 21 to 30 of about 128,599 (209)
Foods, 2022 Our aim was to characterize the organoleptic and nutritional properties of meat from suckling (one-month-old) and light (around three-months-old) lambs in local breeds on the Spanish Mediterranean islands, using meat from male lambs of the Mallorquina ...
Rosario Gutiérrez-Peña +6 more
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Size of Lipoproteins in Intestinal Lymph of Sheep and Suckling Lambs [PDF]
Australian Journal of Biological Sciences, 1979 The relative importance of chylomicrons (Sf> 400) and very low density lipoproteins (Sf 20-400) in transporting lipids in lymph was investigated in surgically prepared adult sheep and pre-ruminant lambs fed low fat diets or infused intraduodenally with corn oil.
J M, Gooden +3 more
openaire +2 more sources
Tremorgenic syndrome in suckling lambs due to poisoning by Ipomoea asarifolia
Brazilian Journal of Veterinary Pathology, 2019 The aim of this study was to describe the clinical, pathological and epidemiological aspects of an outbreak of tremorgenic syndrome in suckling lambs associated to Ipomoea asarifolia poisoning occurred in the metropolitan region of Recife, northeastern ...
Givaldo B. Silva Filho +8 more
doaj +1 more source
Frontiers in Animal Science, 2022 Artificial weaning is the separation of the mother and her lamb, involving the forced ending of suckling and milk supply by the ewes to their lambs. Artificial weaning time varies depending on the purpose of each sheep farm and the characteristics of the
Aline Freitas-de-Melo +3 more
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Italian Journal of Animal Science, 2018 Lamb meat represents an important source of nutrients for humans worldwide. However, nutritional value of lamb meat, and particularly that obtained from suckling lambs, has been scarcely investigated in comparison to other categories of meat.
Ante Kasap +4 more
doaj +1 more source
A Machine Learning Approach for Lamb Meat Quality Assessment Using FTIR Spectra
IEEE Access, 2020 The food industry requires automatic methods to establish authenticity of food products. In this work, we address the problem of the certification of suckling lamb meat with respect to the rearing system.
Rocio Alaiz-Rodriguez, Andrew C. Parnell
doaj +1 more source
Willingness to pay for a local food label for lamb meat in Spain [PDF]
, 2017 The aim of the paper is to assess consumers’ willingness to pay (WTP) for a local food produced in a less-favoured area in the Aragon region (Spain). In particular, we examine whether consumers value lamb meat products (lamb and suckling lamb) labelled ...
de Magistris, Tiziana +2 more
core +1 more source
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 [PDF]
, 2020 [EN] 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 ...
Vivar Quintana, Ana María +4 more
core +1 more source
Animal Nutrition, 2017 Evaluating the feeding value of wet okara as a protein supplement for lactating ewes with twin lambs was the objective. A 4 × 4 Latin square replicated 2× (4 sheep, 4 treatments, 4 periods per square; 2 squares) was conducted to examine the influence of ...
Laura B. Harthan, Debbie J.R. Cherney
doaj +1 more source
Agraarteadus, 2019 The aim of this study was to estimate the feeding strategies of pregnant and lactating ewes fed only silage/hay or supplemented with concentrates (oat) on the ewe body condition score (BCS), production of ewes (lambs born per ewe lambed (LB), lambs born ...
Peep Piirsalu +6 more
doaj +1 more source