Effect of sheep fattening system on the chemical composition and nutritive value of their meat
1985
Krupa, J. (Akademia Rolnicza, Krakow (Poland). Inst. Technologii Produkcji Rolniczej)
The chemical composition of meat from sheep fattened on pasture and from sheep fattened indoor was compared. The protein and ash contents in the mutton meat were high. The content of water in the meat of wethers fattened on pasture was higher and of fat lower than that of wethers fattened indoor. The system of fattening affected significantly the technological value of mutton meat
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