Mixed grazing by suckler cows, calves and lambs in a cultivated pasture
Keywords: بره ; Cattle; Forage; Lamb; Mixed grazing; Sheep; Sward;
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Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw
Keywords: بره ; Freeze-thaw cycles; Palatability; Textural properties; Lamb;
Effect of dietary protein on responses of lambs to repeated Haemonchus contortus infection
Keywords: بره ; Lamb; Dietary protein; Haemonchus contortus;
Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression
Keywords: بره ; Near-infrared hyperspectral imaging; Lamb; Partial least squares regression; Water; Fat and protein
Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs
Keywords: بره ; Lamb; Weaning stress; Welfare; Carcass quality; Meat quality
Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs
Keywords: بره ; Vitamin E; Muscle; Muscle colour; Lipid oxidation; Fatty acid composition; Lamb
The effect of maternal linseed supplementation and/or lamb linseed supplementation on muscle and subcutaneous adipose tissue fatty acid composition of indoor lambs
Keywords: بره ; Lamb; Muscle; Milk; Linseed; Polyunsaturated fatty acids; Softness index;
Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambs
Keywords: بره ; Transport; Welfare; Carcass quality; Meat quality; Lamb
Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis
Keywords: بره ; Near-infrared hyperspectral imaging; Lamb; Partial least square regression; pH; Colour and water holding capacity
Protein supplementation in the first 100 days of gestation fails to enhance resistance of weaned Merino lambs against Haemonchus contortus
Keywords: بره ; Haemonchus contortus; Parasite; Protein; Lamb; Fetal;
Maternal periconceptional undernutrition in Merinos d'Arles sheep: 1. Effects on pregnancy and reproduction results of dams and offspring growth performances
Keywords: بره ; Periconceptional; Undernutrition; Sheep; Lamb; Leptin;
Tenderness of pre- and post rigor lamb longissimus muscle
Keywords: بره ; Lamb; Pre rigor; Tenderness; pH; Cooking loss; Sarcomere length; Shear force
Influence of stall finishing duration of Italian Merino lambs raised on pasture on intramuscular fatty acid composition
Keywords: بره ; Lamb; Meat quality; Intramuscular fatty acid composition; n-3 polyunsaturated fatty acid; Pasture
Intramuscular fatty acid composition of lambs fed diets containing alternative protein sources
Keywords: بره ; Lamb; Legume seeds; Meat quality; Intramuscular fatty acid composition; Alternative protein source; n-3 polyunsaturated fatty acid
Growth performance and carcass characteristics of lambs fed Carnival or Forager peas1
Keywords: بره ; carcass; field pea; growth; lamb;
Naringin and vitamin E influence the oxidative stability and lipid profile of plasma in lambs fed fish oil
Keywords: بره ; Flavonoid; Naringin; Lamb; Cholesterol; Antioxidant; TBARS
Comparison of lidocaine, tramadol, and lidocaine–tramadol for epidural analgesia in lambs
Keywords: بره ; Tramadol; Lidocaine; Lamb; Epidural analgesia
The effect of forage species on performance and gastrointestinal nematode infection in lambs
Keywords: بره ; Lamb; Chicory; Gastrointestinal nematode
The effects of age and sex on pain sensitivity in young lambs
Keywords: بره ; Pain; Lamb; Age; Sex; Laser
Redberry juniper as a roughage source in lamb feedlot rations: Wool and carcass characteristics, meat fatty acid profiles, and sensory panel traits
Keywords: بره ; Carcass; Juniper; Lamb; Meat fatty acids; Secondary metabolites; Wool
Effects of shearing and fleece cleanliness on microbiological contamination of lamb carcasses
Keywords: بره ; Carcass; E. coli; Lamb; Contamination; Fleece cleanliness; Shearing
Evaluation of control over the microbiological contamination of carcasses in a lamb carcass dressing process operated with or without pasteurizing treatment
Keywords: بره ; Hygiene; Lamb; Multivariate analysis; Quality; Slaughterhouse; Steam application;
Effects of feeding salt-tolerant forages cultivated in salt-alkaline land on intake, average liveweight gain, physiological responses and slaughtering performance in lamb
Keywords: بره ; ADF; acid detergent fibre; ADG; average daily gain; BW; body weight; CP; crude protein; DE; digestible energy; DM; dry matter; FCR; feed conversion rate; NDF; neutral detergent fibre; OM; organic matter; Salt-tolerant forages; Average liveweight gain; Phy
Attitudes of UK sheep farmers towards fostering methods: A national survey
Keywords: بره ; Behaviour; Farmer attitudes; Fostering; Sheep; Welfare; Lamb;
Effect of ageing prior to freezing on colour stability of ovine longissimus muscle
Keywords: بره ; Lamb; Colour; Ageing; Modified atmosphere packaging; Tenderness; Lipid oxidation;
Concentration of biologically active polyamines in meat and liver of sheep and lambs after slaughter and their changes in mutton during storage and cooking
Keywords: بره ; Dietary polyamines; Putrescine; Spermidine; Spermine; Biogenic amines; Mutton; Lamb; Liver; Storage; Cooking
Performance, immune response and fatty acid profile in lambs supplemented with a CLA-mixture
Keywords: بره ; BW; body weight; CLA; conjugated linoleic acid; c9, t11; cis-9, trans-11 CLA isomer; FAs; fatty acids; LD; Longissimus dorsi; t10, c12; trans-10, cis-12 CLA isomer; PBS; phosphate buffered saline; Lamb; Conjugated linoleic acid; Immune response; Meat;
Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)
Keywords: بره ; Lamb; Meat; Fatty acids; NIR spectroscopy; Gas-liquid chromatography;
Minerals and trace elements in Icelandic dairy products and meat
Keywords: بره ; Minerals; Trace elements; Selenium; Dairy products; Skyr; Lamb; Beef; Inductively coupled plasma mass spectrometry; Food analysis; Food composition;
Postoperative complications in a lamb after major surgery
Keywords: بره ; anaesthesia; Clostridium perfringens; enterotoxaemia; lamb;
Retail colour display life of chilled lamb as affected by processing conditions and storage temperature
Keywords: بره ; Lamb; Chilling; Electrical stimulation; Retail colour display life; Storage temperature;
The impact of lambing stress on post-parturient behaviour of sheep with consequences on neonatal homeothermy and survival
Keywords: بره ; Ewe; Lamb; Behaviour; Thyroid hormones; Homeothermy; Survival;
Hot water surface pasteurisation of lamb carcasses: Microbial effects and cost-benefit considerations
Keywords: بره ; Carcass decontamination; E. coli; Hot water pasteurisation; Lamb; Meat production; Pasteurisation
Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet
Keywords: بره ; Lamb; Dietary polyphenols; Antioxidant status; Colour stability; Myoglobin oxidation
Tissue turnover in ovine muscles and lipids as recorded by multiple (H, C, O, S) stable isotope ratios
Keywords: بره ; Stable isotopes; Carbon; Sulphur; Hydrogen; Oxygen; Meat; Muscle; Lipid; Lamb; IRMS; Isotopic clock;
Growth performance and carcass characteristics of Dorset lambs fed different concentrates: Forage ratios or fresh grass
Keywords: بره ; Lamb; Growth; Carcass; Concentrate; Forage; Grazing
The effects of replacing dietary carbohydrate with calcium salts of fatty acids on finishing lamb feedlot performance, blood metabolites, muscle fatty acid composition, and carcass characteristics
Keywords: بره ; Bypass fat; Carbohydrate; Carcass characteristics; Feedlot; Lamb
The effect of homofermentative and heterofermentative lactic acid bacteria on conservation characteristics of baled triticale–Hungarian vetch silage and lamb performance
Keywords: بره ; ADF, acid detergent fiber; DM, dry matter; DMI, dry matter intake; LAB, lactic acid bacteria; NDF, neutral detergent fiber; VFAs, volatile fatty acids; WSC, water soluble carbohydratesBaled silage; Lactic acid bacteria; Lactobacillus buchneri; Lamb; Triti
Radio telemetry devices to monitor breathing in non-sedated animals
Keywords: بره ; Wireless recording; Polysomnography; Lamb; Apnea; Sleep;
Application of NIR hyperspectral imaging for discrimination of lamb muscles
Keywords: بره ; NIR hyperspectral imaging; Lamb; Charollais; Classification; Semitendinosus; Longissimus dorsi; Psoas Major; Near-infrared; Principal component analysis; Linear discriminant analysis
Effect of yeast cultures supplementation on live weight change, rumen fermentation, ciliate protozoa population, microbial hydrolytic enzymes status and slaughtering performance of growing lamb
Keywords: بره ; Yeast culture; Fermentation; Hydrolytic enzymes; Carcass characteristics; Lamb
Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom
Keywords: بره ; Lamb; Conjoint analysis; Country of origin; Feeding system; Price; Gender; Age; Consumer
Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambs
Keywords: بره ; Antioxidants; Redox state; Myoglobin; Lipid peroxidation; Lamb; Meat quality
Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat
Keywords: بره ; Lamb; Meat; Aroma; Flavour; GC-olfactometry; Odorants; Sample preparation; Freezing;
Diagnostic investigation of cases of deaths of newborn lambs
Keywords: بره ; Sheep; Lamb; Perinatal Mortality; Diagnosis; Newborn
Differences in post-parturient behaviour, lamb performance and survival rate between purebred Egyptian Rahmani and its crossbred Finnish ewes
Keywords: بره ; Ewe; Lamb; Breed; Behaviour; Performance; Survival
Thermal profiles of domestically baked leg-of-lamb roasts and implications for microbiological safety
Keywords: بره ; Lamb; Red meat; Cooking; Temperature; Inactivation;
Relationship between consumer ranking of lamb colour and objective measures of colour
Keywords: بره ; Lamb; Colour; Consumer acceptance; Acceptability thresholds; Instrumental measures; Fresh meat; Aged meat
Intra-muscular and inter-muscular variation in carbon turnover of ovine muscles as recorded by stable isotope ratios
Keywords: بره ; Stable isotopes; Carbon; IRMS; Lamb; Diet-switch; Muscle turnover; Intra-muscular variation; Inter-muscular variation; Authenticity; Traceability
The effect of grape seed extract or Cistus ladanifer L. on muscle volatile compounds of lambs fed dehydrated lucerne supplemented with oil
Keywords: بره ; Volatile compounds; Meat; Lamb; Oil supplementation; Grape seed extract; Cistus ladanifer