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2005
DOI: 10.1016/j.smallrumres.2005.01.001
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Growth performance and carcass quality of fattening lambs from fat-tailed and tailed sheep breeds

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Cited by 103 publications
(103 citation statements)
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“…In addition, the percentage of intramuscular fat in fat-tailed sheep is low; thus, fat-tailed sheep can provide a low-fat protein source. In contrast, short-tailed sheep have higher stores of intramuscular fat (Kashan et al, 2005). Therefore, understanding the mechanism of fat metabolism and deposition would be useful in improving the quality of meat and for human health.…”
Section: Introductionmentioning
confidence: 99%
“…In addition, the percentage of intramuscular fat in fat-tailed sheep is low; thus, fat-tailed sheep can provide a low-fat protein source. In contrast, short-tailed sheep have higher stores of intramuscular fat (Kashan et al, 2005). Therefore, understanding the mechanism of fat metabolism and deposition would be useful in improving the quality of meat and for human health.…”
Section: Introductionmentioning
confidence: 99%
“…Yardımcı et al [13] reported that the tail fat, subcutaneous fat and intermuscular fat percentages were 15.29%, 10.2% and 4.88% in White Karaman sheep of 41.6 kg body weight. Kashan et al [2] reported that in Chaal (fat tailed), Zandi (fat tailed), Zel x Chaal (semi-fat tailed) and Zel x Zandi (semi-fat tailed) sheep, tail fat percentages were 13.6, 15.8, 7.2 and 7.5%, respectively, that subcutaneous fat percentages were 13.8, 14.9, 17.6 and 18.5%, respectively, and that intermuscular fat percentages were 5.7, 8.1, 9.3 and 9.4%, respectively. Kyanzad [28] reported that as the tail fat percentage decreased, the subcutaneous fat and intermuscular fat percentage increased in thin tailed x fat tailed crossbred lambs.…”
Section: Discussionmentioning
confidence: 99%
“…The fat tailed sheep is characterized by an accumulation of fat in the tail which provides an energy source when nutrition is insufficient [1,2] . The fat tailed sheep, which can walk long distances and overcome harsh environmental conditions such as high temperatures, is traditionally raised for meat production in arid or semiarid areas [2,3] .…”
Section: Introductionmentioning
confidence: 99%
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