Lamb meat quality as affected by a natural or artificial milk feeding regime.

  title={Lamb meat quality as affected by a natural or artificial milk feeding regime.},
  author={Massimiliano Lanza and Marco Di Bella and Alessandro Priolo and Davide Barbagallo and Vittorio Galofaro and Claudia Landi and Pietro Pennisi},
  journal={Meat science},
  volume={73 2},
Fourteen Barbaresca lambs were divided into two groups of seven at 24h from birth and reared exclusively on natural milk (NR) or on artificial milk (AR). Lambs were slaughtered at 40 days of age. The NR group tended (P<0.10) to grow faster, thus resulting in a higher (P<0.10) carcass weight as compared to the AR group. AR meat was darker (P<0.05), leaner (P<0.001) and with a higher moisture (P<0.10) and ash (P<0.05) content than its counterpart. The proportion of polyunsaturated fatty acids was… CONTINUE READING
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