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Items: 5

1.

Ruminal Fermentation, Growth Rate and Methane Production in Sheep Fed Diets Including White Clover, Soybean Meal or Porphyra sp.

Lind V, Weisbjerg MR, Jørgensen GM, Fernandez-Yepes JE, Arbesú L, Molina-Alcaide E.

Animals (Basel). 2020 Jan 2;10(1). pii: E79. doi: 10.3390/ani10010079.

2.

Variability and Potential of Seaweeds as Ingredients of Ruminant Diets: An In Vitro Study.

de la Moneda A, Carro MD, Weisbjerg MR, Roleda MY, Lind V, Novoa-Garrido M, Molina-Alcaide E.

Animals (Basel). 2019 Oct 22;9(10). pii: E851. doi: 10.3390/ani9100851.

3.

Lamb meat--importance of origin and grazing system for Italian and Norwegian consumers.

Hersleth M, Næs T, Rødbotten M, Lind V, Monteleone E.

Meat Sci. 2012 Apr;90(4):899-907. doi: 10.1016/j.meatsci.2011.11.030. Epub 2011 Nov 28.

PMID:
22172765
4.

Effect of gender on meat quality in lamb from extensive and intensive grazing systems when slaughtered at the end of the growing season.

Lind V, Berg J, Eilertsen SM, Hersleth M, Eik LO.

Meat Sci. 2011 Jun;88(2):305-10. doi: 10.1016/j.meatsci.2011.01.008. Epub 2011 Jan 21.

PMID:
21295920
5.

Meat quality of lamb: Pre-slaughter fattening on cultivated or mountain range pastures.

Lind V, Berg J, Eik LO, Mølmann J, Haugland E, Jørgensen M, Hersleth M.

Meat Sci. 2009 Dec;83(4):706-12. doi: 10.1016/j.meatsci.2009.08.008. Epub 2009 Aug 9.

PMID:
20416633

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