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 proceedingConference Contribution (Conference Proceeding)

    Original languageEnglish
    Title of host publicationBSAS Annual Conference, University of Nottingham
    EditorsEM 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
    Pages139 - 139
    Publication statusPublished - 2011

    Bibliographical note

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

    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)