Keyphrases
Lamb Meat Quality
50%
Selected Indicators
50%
Meat Performance
50%
Dry Yeast
50%
Performance Traits
50%
Humoral Immunity
50%
Offspring Growth
50%
Saccharomyces Cerevisiae
50%
Modified Atmosphere
50%
Comparisons with a Control
50%
Fatty Acids
50%
Packaged Meat
50%
Vitamin E
50%
Prolificacy
37%
Animal Breeding
25%
Histology
25%
Animal Genetics
25%
Genetic Improvement
25%
Deer
25%
Preparation Period
25%
Brewer's Yeast
25%
Breeding Performance
25%
Experimental Animals
25%
Yeast Preparations
25%
Vitamin A
25%
Esterification
25%
Liquid Chromatography
25%
Intramuscular Fat
25%
Prebiotics
25%
Soxhlet Extraction
25%
Health-promoting Properties
25%
Gas Chromatography Analysis
25%
Suckling Lamb
25%
Fat Content
25%
Energy Value
20%
Sensory Properties
20%
Ceruloplasmin Activity
14%
γ-globulin
14%
Lysozyme Activity
14%
Musculus Longissimus Dorsi
14%
Quadriceps Femoris
12%
M. Longissimus Lumborum
12%
Fat Properties
12%
Rearing Performance
12%
Rearing Period
12%
Yield Growth
12%
Lamb Growth
12%
High Content
12%
Reproductive Parameters
12%
Sheep Diet
12%
Agricultural and Biological Sciences
Humoral Immunity
50%
Saccharomyces cerevisiae
50%
Lamb Meat
50%
Vitamin E
33%
Sensory Properties
33%
Unsaturated Fatty Acid
33%
Cervidae
25%
Breeding and Genetic Improvement
25%
Animal Genetics
25%
Animal Breeding
25%
Esterification
16%
Water Holding Capacity
16%
Polyunsaturated Fatty Acid
16%
Microbial Contamination
16%
Monounsaturated Fat
16%
Intramuscular Fat
16%
Laboratory Animal
16%
Retinol
16%
Prebiotics
16%
Gas Chromatography
16%
Liquid Chromatography
16%
Artificial Intelligence
16%
Rams
16%
Fat Thickness
14%
Immunoglobulin
14%
Ferroxidase
14%
Glucan
10%
Gamma-Globulins
7%
Subcutaneous Fat
7%
Serum (Blood)
7%
Intravenous Immunoglobulin
7%
Muscle Development
7%
Food Science
Lamb Meat
100%
Sensory Properties
66%
Meat Quality
50%
Dietary Supplement
50%
Vitamin E
50%
Brewers Yeast
41%
Polyunsaturated Fatty Acid
25%
Modified Atmosphere Storage
25%
Water Holding Capacity
25%
Esterification
25%
Prebiotics
25%
Vitamin A
25%
Gas Chromatography
25%
Monounsaturated Fatty Acid
25%