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Tecnica di allevamento degli ovini da carne, con particolare riferimento alla razza Appenninica. I parte.
No full textCaratteristiche quantitative e qualitative delle carcasse di agnelli di razza Appenninica macellati a diverse età ed alimentati con differenti diete.
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Carcass, meat and fat in Italian Merino derived lambs obtained with ‘organic’ farming systems.
No full textThe quality of carcass, meat and intramuscular fat was evaluated in thirty-two, 75 day-old,
Italian Merino derived lambs produced using a certified organic farming system. At the same time 16 lambs
from the same farm were weaned at 40 days of age and reared traditionally with hay+concentrate until 75
days and then slaughtered. Carcasses were classified with the SEUROP and bis-grid EU systems. Dressing
percentage, Longissimus dorsi physical and chemical characteristics and fatty acid composition of
intramuscular fat were determined. The results differed between "organic" and "traditional" lambs in both
carcass, meat and fat quality
Carcass, meat and fat in Italian Merino derived lambs obtained with 'organic' farming systems
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