Influence of drinking water salinity on carcass characteristics and meat quality of Santa Inês lambs

This study aimed to evaluate the effects of different salinity levels in drinking water on the quantitative and qualitative characteristics of lamb carcass and meat. Ram lambs ( n = 32) were distributed in a completely randomized design with four levels of salinity in the drinking water (640 mg of...

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Veröffentlicht in:	Tropical animal health and production 2017-08, Vol.49 (6), p.1095-1100
Hauptverfasser:	Castro, Daniela P. V., Yamamoto, Sandra M., Araújo, Gherman G. L., Pinheiro, Rafael S. B., Queiroz, Mario A. A., Albuquerque, Ítalo R. R., Moura, José H. A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biomedical and Life Sciences Blending Body Composition - physiology Carcasses Cattle Chemical composition Color Cooking Cooling Dose-Response Relationship, Drug Drinking water Drinking Water - chemistry Heating Lamb Life Sciences Meat Moisture Qualitative analysis Random Allocation Red Meat - analysis Regular Articles Saline water Salinity Salinity effects Sheep, Domestic - physiology Skin Slaughter Sodium Chloride - administration & dosage Total dissolved solids Veterinary Medicine/Veterinary Science Water salinity Zoology
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