EDP Sciences logo
Search
Menu
All issues Volume 52 / No 3 (May-June 2003) Anim. Res., 52 3 (2003) 271-285 References
Free Access
Issue
Anim. Res.
Volume 52, Number 3, May-June 2003
Page(s) 271 - 285
DOI https://doi.org/10.1051/animres:2003020

References

  1. AOAC, Official Methods of analysis of the Association of Official Analytical Chemists, Washington, DC, USA, 39, 1996.
  2. Aurousseau B., Vigneron P., Influence du mode d'élevage et du poids d'abattage sur les caractéristiques des lipides musculaires de l'agneau de boucherie, Reprod. Nutr. Dév. 26 (1985) 351-352.
  3. Barnard R.J., Edgerton V.R., Peter J.B., Effect of exercise on skeletal muscle biochemical and histochemical properties, J. Appl. Physiol. 28 (1970) 762.
  4. Bozzolo G., Boullier-Oudot M., Composition en acides gras, fermenté et coloration du tissu gras sous-cutané des carcasses d´agneaux, Ann. Zootech. 48 (1999) 47-58.
  5. Ca neque V., Guía E., Lauzurica S., Efecto sobre el consumo y calidad de la canal de la utilización de heno de alfalfa o paja como alimento de volumen en el engorde intensivo de corderos, AIDA. II. Jornadas de Producción Animal, Zaragoza, 1987, pp.156-159.
  6. Ca neque V., Huidobro F., Hernandez J.A., Dolz J.F., Comparison between four fattening systems for lambs and their effects on carcass quality, in: 41st Annual Meeting of the European Association for Animal Production, 1990.
  7. Commission Internationale de l´Éclairage, Recommendation on uniform color space-color difference equations, psychometric color terms, Suppl. 2 to CIE, publication No. 15 (E-1.3.1) 1971 /(TC-1-3), Paris, 1976.
  8. Chestnutt D.M.B., Effect of lamb growth rate and growth pattern on carcass fat levels, Anim. Prod. 58 (1994) 77-85.
  9. Colomer-Rocher F., Dumont B.L., Murillo N.L., Descripción del despiece ovino Aragonés y definición de un despiece de referencia normalizado, An. Inst. Nac. Invest. Agrar., Ser. Prod. Anim. 3 (1972) 79-108.
  10. Colomer-Rocher F., Delfa R., Sierra I., Método normalizado para el estudio de los caracteres cuantitativos y cualitativos de las canales ovinas producidas en el área mediterránea según los sistemas de producción, Cuad. Inst. Nac. Invest. Agrar. 17 (1988) 19-41.
  11. Cross H.R., Moen R., Sanfield M.S., Training and testing of judges for sensory analysis of meat quality, Food Technol. 7 (1978) 48.
  12. Enser M., Hallet K.G., Hewett B., Fursey G.A.J., Wood J.D., Harrington G., Fatty acid content and composition of UK beef and lamb muscle in relation to Production System and Implications for human nutrition, Meat Sci. 49 (1998) 329-341.
  13. Fisher A.V., De Boer H., The EAAP standard method of sheep carcass assessment. Carcass measurements and dissection procedures, Livest. Prod. Sci. 38 (1994) 149-150.
  14. Fisher A.V., Enser M., Richardson R.I., Wood J.D., Nute G.R., Kurt E., Sinclair L.A., Wilkinson R.G., Fatty acid composition and eating quality of lamb types derived from four diverse breed $\times$ production systems, Meat Sci. 55 (2000) 141-147.
  15. Grau R., Hamm R., Eine einfache Methode zur Bestimmurg der Wasserbindung im Muskel, Die Naturwissenschaften 40 (1953) 29-30.
  16. Grundy S.M., Cholesterol and coronary heart disease a new era, J. Am. Med. Assoc. 256 (1986) 2849.
  17. Hanson S.W.F., Olley J., Application of the Bligh and Dyer method of lipid extraction to tissue homogenates, Biochem. J. 89 (1963) 101-102.
  18. Hatfield P.G., Evaluating methods of feeding, type of grain, and form of feed on post-weaning performance and carcass characteristics of wether lambs, Vet. Clin. Nutr. 1 (1994) 23-27.
  19. Hill F., The solubility of intramuscular collagen in meat animals of various ages, J. Food Sci. 31 (1966) 161-166.
  20. ISO Sensory analysis, General guidance for the selection, training and monitoring of assessor. Part 1: Selected assessor, International Organization for Standardization, ISO 8586-1, Geneve, Switzerland, 1993, 26 p.
  21. Larick D.K., Turner B.E., Koch R.M., Crouse J.D., Influence of phospholipid content and fatty acid composition of individual phospholipids in muscle from Bison, Hereford and Brahman steers on flavour, J. Food Sci. 54 (1989) 521-526.
  22. Larick D.K., Turner B.E., Flavour characteristics of forage and grain-fed beef as influenced by phospholipid and fatty acid compositional differences, J. Food Sci. 55 (1990) 312-368.
  23. Lee G.J., Harris D.C., Ferguson B.D., Jelbart R.A., Growth and carcass fatness of ewe, wether, ram and cyptorchid crossbred lambs reared at pasture: effects of weaning age, Aust. J. Exp. Agric. 30 (1990) 743-747.
  24. Mann S.O., Ørskov E.R., The effect of feeding whole or pelleted barley to lambs on their rumen bacterial populations and pH, Proc. Nutr. Soc. 34 (1975) 63-64.
  25. Mitchell G.E., Reed A.W., Rogers S.A., Influence of feeding regimen on the sensory qualities and fatty acid contents on beef steaks, J. Food Sci. 56 (1991) 1102-1103.
  26. Moron-Fuenmayor O.E., Clavero T., The effect of feeding system on carcass characteristics, non-carcass components and retail cut percentages of lambs, Small Rum. Res. 34 (1999) 57-64.
  27. Morrison W.R., Smith L.M., Preparation of fatty acid methyl esters and dimethyl acetals from lipids with boron fluoride-methanol, J. Lipid. Res. 5 (1964) 600-608.
  28. Muir P.D., Decaer J.M., Bown M.D., Effects of forage and grain-based feeding systems on beef quality. A review, N.Z. J. Agric. Res. 41 (1998) 623-635.
  29. Murphy T.A., Loerch S.C., McClure K.E., Solomon M.B., Effects of restricted feeding on growth performance and carcass composition of lambs subjected to different nutritional treatments, J. Anim. Sci. 72 (1994) 3131-3137.
  30. Ørskov E.R., Recent information on processing of grain for ruminants, Livest. Prod. Sci. 6 (1979) 335-347.
  31. Ørskov E.R., Fraser C., The effects of processing of barley-based supplements on rumen pH rate of digestion and voluntary intake of dried grass in sheep, Brit. J. Nutr. 34 (1975) 493-500.
  32. Priolo A., Micol D., Agabriel J., Effects of grass feeding systems on ruminant meat colour and flavour. A review, Anim. Res. 50 (2001) 185-200.
  33. Palson H., Meat qualities in the sheep with special reference to Scottish breeds and crosses. Part I. Carcass measurements and "sample joints" as indices of quality and composition, J. Agric. Sci. XXIX (1939) 544-626.
  34. Rowe A., Macedo F.A.F., Visentainer J.V., Souza N.E., Matsushita M., Muscle composition and fatty acid profile in lambs fattened in drylot or pasture, Meat Sci. 51 (1999) 283-288.
  35. Sa nudo C., Sierra I., Lopez M., Forcada F., La qualité commerciale de la viande ovine. Étude des différents facteurs qui la conditionnent, Comm. Communautés Eur. 11479 (1988) 67-81.
  36. Sa nudo C., Enser M.E., Campo M.M., Nute G.R., María G., Sierra I., Wood J.D., Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain, Meat Sci. 54 (2000) 339-346.
  37. Thériez M., Aurousseau B., Prache S., Mendizabal J., Les défauts de couleur des gras d´agneaux, Renc. Rech. Ruminants 4 (1997) 295-301.
  38. Thivend P., Vermorel M., Étude de l'utilisation digestive des amidons par l'agneau en croissance, Journ. Études Physiol., 1971, pp. 292-294.
  39. Van Soest P.J., Robertson J.B., Lewis B.A., Methods for dietary fiber neutral detergent fiber, and non-starch polysaccharides in relation to animal nutrition, J. Dairy Sci. 74 (1991) 3583-3597.
  40. Velasco S., Díaz M.T., Ca neque V., Manzanares C., Lauzurica S., Pérez C., Huidobro F., Blazquez B., González J., Engorde de corderos de raza Manchega en pastoreo o aprisco a base de cebada entera suplementada. IV. Efecto sobre la composición de las grasas, in: XXV Jornadas de la Sociedad Espa nola de Ovinotécnia y Caprinotécnia, Teruel, 2000, pp. 139-143.
  41. Vestergaard M., Oksbjerg N., Henckel P., Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles of young bull, Meat Sci. 54 (2000) 177-185.
  42. Wood J.D., Enser M., Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality, Brit. J. Nutr. 78 (1997) S49-S60.
Abstract

Copyright INRA, EDP Sciences