Abstract
Carcass fat of meat producing animals has long been identified as one of the most important characteristics of overall meat quality. In this respect, consumer choices of particular food reflect their awareness of the link between health and consumption of fats particularly saturated. Lamb meat is considered to be excessively fat and this results in substantial loss in its marketability. This study was carried out to assess the effect of breed, sex, post-weaning nutrition, live weight at slaughter and their interactions on the fatty acid (FA) composition in carcass fat of lambs of three indigenous dairy Greek breeds of sheep.
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Schedule a callMore From: Proceedings of the British Society of Animal Science
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