Commercial cuts and loin characteristics of lambs fed diets with increasing levels of whey permeate

In: Book of Abstracts of the 68th Annual Meeting of the European Federation of Animal Science
Authors:
L.M. Alves Filho Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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D. Sandri Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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T. Rodrigues Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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R.D. Kliemann Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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H. Maggioni Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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W.G. Nascimento Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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S.R. Fernandes Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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A.F. Garcez Neto Federal University of Paraná, Animal Science, Rua Pioneiro, 2153, Jd. Dallas, Palotina, Paraná, 85950000 Palotina, Brazil; williangoncalves@ufpr.br

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Type:
Chapter
Pages:
277
DOI:
https://doi.org/10.3920/9789086868599_398

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