a b s t r a c t a r t i c l e i n f o This study investigated the changes in fat reflectance spectrum characteristics and color in lambs switched from a low to a high dietary carotenoid level for various durations before slaughter. Six treatments, feeding a high dietary carotenoid level for 0, 15, 30, 45, 60 or 75 days before slaughter, were compared in individually indoor penned lambs. Each treatment used 10 Romane lambs; feeding management ensured similar growth pattern and carcass weight for all the treatment groups. There was a change in reflectance spectrum characteristics and yellowness of subcutaneous fat as early as 15 days after the switch. Mean concentration of carotenoid pigments and yellowness of subcutaneous fat increased linea...
A series of three experiments were conducted with second cross ([Merino×Border Leicester]&time...
The effect of different sources of energy (lipids and carbohydrates) was studied on 36 Apennine male...
The purpose of this study was to examine the fatty acid and chemical composition of the Longissimus ...
The ability to authenticate the method of production of the food products has become a major challen...
International audienceSince consumers are showing increased interest in the origin and method of pro...
This study aimed to evaluate the effects of increases in lamb carcass weight in 1-kg steps from 8 to...
The effects of grazing on the carcasses and meat of light lambs are unclear, mainly due to variation...
Yellow discoloration of the fat, noticeable on sheep carcases, may be the result of an infiltration ...
The colour of bloomed m. longissimus was measured 24 h post slaughter for 8165 lamb carcasses produc...
A series of three experiments were conducted with second cross ([Merino×Border Leicester]&time...
This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of ...
Les graisses jaunes chez les ovins sont dues à la présence de pigments caroténoïdiques et/ou de pigm...
Pigmentos carotenoides estão envolvidos na cor e nas características nutricionais das carcaças de he...
A series of three experiments were conducted with second cross ([Merino×Border Leicester]&time...
In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty ...
A series of three experiments were conducted with second cross ([Merino×Border Leicester]&time...
The effect of different sources of energy (lipids and carbohydrates) was studied on 36 Apennine male...
The purpose of this study was to examine the fatty acid and chemical composition of the Longissimus ...
The ability to authenticate the method of production of the food products has become a major challen...
International audienceSince consumers are showing increased interest in the origin and method of pro...
This study aimed to evaluate the effects of increases in lamb carcass weight in 1-kg steps from 8 to...
The effects of grazing on the carcasses and meat of light lambs are unclear, mainly due to variation...
Yellow discoloration of the fat, noticeable on sheep carcases, may be the result of an infiltration ...
The colour of bloomed m. longissimus was measured 24 h post slaughter for 8165 lamb carcasses produc...
A series of three experiments were conducted with second cross ([Merino×Border Leicester]&time...
This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of ...
Les graisses jaunes chez les ovins sont dues à la présence de pigments caroténoïdiques et/ou de pigm...
Pigmentos carotenoides estão envolvidos na cor e nas características nutricionais das carcaças de he...
A series of three experiments were conducted with second cross ([Merino×Border Leicester]&time...
In this study, we aimed to determine the slaughter-carcass characteristics, meat quality, and fatty ...
A series of three experiments were conducted with second cross ([Merino×Border Leicester]&time...
The effect of different sources of energy (lipids and carbohydrates) was studied on 36 Apennine male...
The purpose of this study was to examine the fatty acid and chemical composition of the Longissimus ...