Fatty acid composition and physicochemical and sensory characteristics of meat from ewe lambs supplemented with zilpaterol hydrochloride and soybean oil.

Autor:	Dávila-Ramírez, J. L.1, Avendaño-Reyes, L.2, Macías-Cruz, U.2, Peña-Ramos, E. A.1, Islava-Lagarda, T. Y.1, Zamorano-García, L.1, Valenzuela-Melendres, M.1, Camou, J. P.1, González-Ríos, H.1 hugory@ciad.mx
Zdroj:	Animal Production Science. 2017, Vol. 57 Issue 4, p767-777. 11p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu