Lambs fed with increasing levels of grape pomace silage: Effects on meat quality
Diego Rafael Martins Flores, Alves Franco Patrícia da Fonseca, Janaína Schmitt, Cleber José Tonetto, Adriano Garcia Rosado, Rodrigo Knevitz Hammerschmitt, Daniela Basso Facco, Gustavo Brunetto, José Laerte Nörnberg
Topics & Concepts
SilageFood sciencePomaceLipid oxidationForageBiologyFatty acidChemistryAnimal scienceAntioxidantAgronomyBiochemistryMeat and Animal Product QualityRuminant Nutrition and Digestive PhysiologyAgriculture Sustainability and Environmental Impact