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
Autor:innen:
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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Art:
Kapitel
Seiten:
277
DOI:
https://doi.org/10.3920/9789086868599_398

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