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Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review Cover

Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review

Annals of Animal Science
Volume 17 (2017): Issue 1 (January 2017)
By: Jan Knapik,  Katarzyna Ropka-Molik and  Marek Pieszka  
Open Access
|Feb 2017

Authors

Jan Knapik

Department of Animal Genetics and Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland

Katarzyna Ropka-Molik

Department of Genomics and Animal Molecular Biology, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland

Marek Pieszka

marek.pieszka@izoo.krakow.pl

Department of Animal Nutrition and Feed Science, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland
DOI: https://doi.org/10.1515/aoas-2016-0036 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
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Language: English
Page range: 23 - 40
Submitted on: Oct 7, 2015
|
Accepted on: May 10, 2016
|
Published on: Feb 8, 2017
Published by: National Research Institute of Animal Production
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
sheep,
gene expression,
nutrition,
fatty acids,
lamb
Related subjects:
Life sciences,
Biotechnology,
Zoology,
Medicine,
Veterinary medicine

© 2017 Jan Knapik, Katarzyna Ropka-Molik, Marek Pieszka, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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