Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality

JGM Houdijk; A Baker; EA Navajas; RI Richardson; DW Ross

Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality

JGM Houdijk, A Baker, EA Navajas, RI Richardson, DW Ross

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

Translated title of the contribution	Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality
Original language	English
Title of host publication	BSAS Annual Conference, University of Nottingham
Editors	EM Baxter, CE Hale, M Hazzledine, P Kaiser, DA Kenny, T King, RW Mayes, DM Nash, RI Richardson, JA Rooke, M Rose, MA Steele, E Wall, S Waters, PEV Williams, BT Wolf, A Wylie
Pages	139 - 139
Publication status	Published - 2011

Bibliographical note

Conference Proceedings/Title of Journal: Advances in Animal Biosciences Food Security - Challenges and Opportunities for Animal Science
Conference Organiser: BSAS

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Cite this

Houdijk, JGM., Baker, A., Navajas, EA., Richardson, RI., & Ross, DW. (2011). Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality. In EM. Baxter, CE. Hale, M. Hazzledine, P. Kaiser, DA. Kenny, T. King, RW. Mayes, DM. Nash, RI. Richardson, JA. Rooke, M. Rose, MA. Steele, E. Wall, S. Waters, PEV. Williams, BT. Wolf, & A. Wylie (Eds.), BSAS Annual Conference, University of Nottingham (pp. 139 - 139)

Houdijk, JGM ; Baker, A ; Navajas, EA et al. / Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality. BSAS Annual Conference, University of Nottingham. editor / EM Baxter ; CE Hale ; M Hazzledine ; P Kaiser ; DA Kenny ; T King ; RW Mayes ; DM Nash ; RI Richardson ; JA Rooke ; M Rose ; MA Steele ; E Wall ; S Waters ; PEV Williams ; BT Wolf ; A Wylie. 2011. pp. 139 - 139

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title = "Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality",

author = "JGM Houdijk and A Baker and EA Navajas and RI Richardson and DW Ross",

note = "Conference Proceedings/Title of Journal: Advances in Animal Biosciences Food Security - Challenges and Opportunities for Animal Science Conference Organiser: BSAS",

year = "2011",

language = "English",

isbn = "9780906562697",

pages = "139 -- 139",

editor = "EM Baxter and CE Hale and M Hazzledine and P Kaiser and DA Kenny and T King and RW Mayes and DM Nash and RI Richardson and JA Rooke and M Rose and MA Steele and E Wall and S Waters and PEV Williams and BT Wolf and A Wylie",

booktitle = "BSAS Annual Conference, University of Nottingham",

}

Houdijk, JGM, Baker, A, Navajas, EA, Richardson, RI & Ross, DW 2011, Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality. in EM Baxter, CE Hale, M Hazzledine, P Kaiser, DA Kenny, T King, RW Mayes, DM Nash, RI Richardson, JA Rooke, M Rose, MA Steele, E Wall, S Waters, PEV Williams, BT Wolf & A Wylie (eds), BSAS Annual Conference, University of Nottingham. pp. 139 - 139.

Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality. / Houdijk, JGM; Baker, A; Navajas, EA et al.
BSAS Annual Conference, University of Nottingham. ed. / EM Baxter; CE Hale; M Hazzledine; P Kaiser; DA Kenny; T King; RW Mayes; DM Nash; RI Richardson; JA Rooke; M Rose; MA Steele; E Wall; S Waters; PEV Williams; BT Wolf; A Wylie. 2011. p. 139 - 139.

Research output: Chapter in Book/Report/Conference proceeding › Conference Contribution (Conference Proceeding)

TY - GEN

T1 - Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality

AU - Houdijk, JGM

AU - Baker, A

AU - Navajas, EA

AU - Richardson, RI

AU - Ross, DW

N1 - Conference Proceedings/Title of Journal: Advances in Animal Biosciences Food Security - Challenges and Opportunities for Animal Science Conference Organiser: BSAS

PY - 2011

Y1 - 2011

M3 - Conference Contribution (Conference Proceeding)

SN - 9780906562697

SP - 139

EP - 139

BT - BSAS Annual Conference, University of Nottingham

A2 - Baxter, EM

A2 - Hale, CE

A2 - Hazzledine, M

A2 - Kaiser, P

A2 - Kenny, DA

A2 - King, T

A2 - Mayes, RW

A2 - Nash, DM

A2 - Richardson, RI

A2 - Rooke, JA

A2 - Rose, M

A2 - Steele, MA

A2 - Wall, E

A2 - Waters, S

A2 - Williams, PEV

A2 - Wolf, BT

A2 - Wylie, A

ER -

Houdijk JGM, Baker A, Navajas EA, Richardson RI, Ross DW. Finishing lambs on chicory increases killing out percentage and carass conformation score without detrimental effects on sensory meat eating quality. In Baxter EM, Hale CE, Hazzledine M, Kaiser P, Kenny DA, King T, Mayes RW, Nash DM, Richardson RI, Rooke JA, Rose M, Steele MA, Wall E, Waters S, Williams PEV, Wolf BT, Wylie A, editors, BSAS Annual Conference, University of Nottingham. 2011. p. 139 - 139