The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Several scientific publications have highlighted the importance of feeding management
practices in improving the nutritional properties of milk from dairy ewes. Meat production …

Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were
evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) …

Today's society demands healthy meat with a special emphasis on integrated animal
husbandry combined with the concern for animal welfare. In this sense, the raising of lambs …

The present study investigated the volatile organic compound (VOC) profile in the milk of
ewes grazing at pasture compared with ewes fed concentrate and hay and in the meat of …

Simple Summary Suckling lamb meat is one of the most relevant products of the
Mediterranean traditional dairy sheep industry. Being lamb fed exclusively with maternal …

The effect of different vegetable oils used in the diet of lactating ewes on the meat quality of
their suckling lambs has been evaluated. Lambs (males and females) were slaughtered at …

Abstract Most of European Union goats are slaughtered with carcase weights between 5 kg
and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams' …

This study configures a first report regarding the variability of meat quality of locally adapted
Pantaneiro sheep depending on different physiological stages and breeding systems …

The objective of the present research was to characterize the chemical composition and
volatile compounds of longissimus thoracis et lumborum muscle from lambs of different …