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"Experientia docet" - Experience is the best teacher

Feedlot lambs

Fatty acid composition and oxidative stability of lambs’ meat as affected by a bioflavonoid antioxidant and fat sources

  • 2012
  • Issue: 5
  • Volume: 42
K.E. Booyens, O.B. Einkamerer, A. Hugo, H.J. van der Merwe, S.C. Slippers & M.D. Fair Page: 483 - 487

A study was conducted to investigate the effects of a synthetic or natural antioxidant and fat saturation, in a standard feedlot diet, on fatty acid composition and oxidative stability of lamb. The four dietary treatments consisted of the same basal…

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The effects of an active live yeast product on the growth performance of finishing lambs

  • 2012
  • Issue: 5
  • Volume: 42
G.H. Pienaar, O.B. Einkamerer, H.J. van der Merwe, A. Hugo, G.D.J. Scholtz & M.D. Fair Page: 464 - 468

A study was conducted to evaluate the effects of a rumen-specific, active live yeast (Saccharomyces cerevisiae; SC CNCM I-1077), alone or in combination with an ionophore (lasalocid-Na) in standard feedlot diets, on production performance and carcass quality of lambs. Sixty…

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