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Características da carcaça e qualidade da carne de cordeiros terminados com diferentes proporções de resíduo úmido de cervejaria
(Universidade Federal de Santa Maria, 2019-03-18)
The experiment was conducted with the objective of evaluating the effect of
increasing levels of wet brewery grains (WBG) as exclusive volume source on carcass
characteristics, non-carcass components, tissue composition, ...
Isótopos estáveis para traçabilidade e qualidade de carne de cordeiro
(Universidade Federal de Santa Maria, 2019-03-18)
Analytical and non-invasive methods and inert animal health capable of identifying the feed
provided to sheep are necessary, since in addition to acting as physical markers of the diet,
detecting what was ...