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| Vera,Raúl; Aguilar,Claudio; Lira,Rodrigo; Toro,Paula; Barrales,Luis; Peña,Iván; Squella,Fernando; Pérez,Patricio; Quenaya,Javiera; Yutronic,Hanja; Briones,Ignacio. |
| The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 single male Suffolk Down lambs with an initial age and live weight of 80 d and 25 kg, respectively. The three treatments were: (a) suckling lambs kept with their mothers on annual Mediterranean grassland (GRAZE); (b) weaned stall-fed lambs on a control ration (CONC); and (c) weaned stall-fed lambs on an olive cake-based ration (CAKE). At the end of the 28-d experimental period, lambs were slaughtered, carcass quality evaluated, and samples of subcutaneous fat... |
| Tipo: Journal article |
Palavras-chave: Sheep; Dry olive cake; Fatty acids; Body composition. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010 |
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