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AAB | Articles | Volume 62, issue 1
Arch. Anim. Breed., 62, 41–48, 2019
https://doi.org/10.5194/aab-62-41-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.
Arch. Anim. Breed., 62, 41–48, 2019
https://doi.org/10.5194/aab-62-41-2019
© Author(s) 2019. This work is distributed under
the Creative Commons Attribution 4.0 License.

Original study 01 Feb 2019

Original study | 01 Feb 2019

Meat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs

Yüksel Aksoy et al.
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Cited articles  
Aksoy, Y. and Ulutas, Z.: Meat production traits of local Karayaka sheep in Turkey, The meat quality characteristic of lambs, Ital. J. Food. Sci., 28, 131–138, https://doi.org/10.14674/1120-1770/ijfs.v465, 2016. 
Aksoy, Y., Uğurlu, M., Önenç, A., Şirin, E., Şen, U., Çiçek, Ü., Ulutaş, Z., and Kuran, M.: Meat production characteristics of Turkish native breeds: I. Fattening, slaughter and carcass traits of lambs, South African J. Anim. Sci., 48, 665–672, https://doi.org/10.4314/sajas.v48i4.8, 2018. 
Department of Health: Nutritional aspects of cardiovascular disease: report of the cardiovascular review group Committee on Medical Aspects of Food Policy, London, Rep. Health Soc. Subj., 46, 1–186, 1994. 
AOAC: Official methods of analysis, Association of Official Analytical Chemists, IAC, Arlington, 15th edition, pp. 1–50, 1990. 
Arnarson, A.: Lamb 101: Nutrition Facts and Health Effects, available at: https://www.healthline.com/nutrition/foods/lamb (last access: 14 February 2018), 2015. 
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