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Journals
Annals of Animal Science
Volume 19 (2019): Issue 2 (April 2019)
Open Access
The Effect of Production System and Finish Weight on Carcass and Meat Quality of Kivircik Lambs
Bulent Ekiz
Bulent Ekiz
,
Alper Yilmaz
Alper Yilmaz
,
Hulya Yalcintan
Hulya Yalcintan
,
Akin Yakan
Akin Yakan
,
Omur Kocak
Omur Kocak
and
Mustafa Ozcan
Mustafa Ozcan
| May 02, 2019
Annals of Animal Science
Volume 19 (2019): Issue 2 (April 2019)
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Published Online:
May 02, 2019
Page range:
517 - 538
Received:
Jul 29, 2018
Accepted:
Feb 05, 2019
DOI:
https://doi.org/10.2478/aoas-2019-0010
Keywords
fatty acids
,
instrumental meat quality
,
sensory evaluation
,
sheep
© 2019 Bulent Ekiz et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Bulent Ekiz
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
Alper Yilmaz
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
Hulya Yalcintan
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
Akin Yakan
Department of Animal Breeding and Husbandry, Erciyes University Veterinary Faculty
Kayseri, Turkey
Omur Kocak
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey
Mustafa Ozcan
Department of Animal Breeding and Husbandry, Istanbul University-Cerrahpasa Veterinary Faculty
Istanbul, Turkey