Publication
A note on the use of a lumbar joint as a predictor of body fat depots in Aragonesa ewes with different body confition scores
| dc.contributor.author | Delfa, Rafael | |
| dc.contributor.author | Teixeira, Alfredo | |
| dc.contributor.author | Colomer-Rocher, F. | |
| dc.date.accessioned | 2008-09-12T09:13:09Z | |
| dc.date.available | 2008-09-12T09:13:09Z | |
| dc.date.issued | 1989 | |
| dc.description.abstract | The lumbar joint, which is handled to assess body condition scores, was taken from 52 adult Rasa Aragonesa ewes with body condition scores between 1·5 and 4·5 and dissected into muscle, bone, subcutaneous and intermuscular fat. The subcutaneous fat in the lumbar joint was highly correlated with total fat in the body (r=0·97), confirming the value of this region for assessing body condition in Rasa Aragonesa ewes. | |
| dc.identifier.citation | Delfa, R.; Teixeira, A.; Colomer-Rocher, F. (1989). A note on the use of a lumbar joint as a predictor of body fat depots in Aragonesa ewes with different body confition scores. Animal Production. ISSN 0003-3561. 49, p. 327-329 | en |
| dc.identifier.issn | 0003-3561 | |
| dc.identifier.uri | http://hdl.handle.net/10198/808 | |
| dc.language.iso | eng | en |
| dc.publisher | British Society of Animal Production | en |
| dc.title | A note on the use of a lumbar joint as a predictor of body fat depots in Aragonesa ewes with different body confition scores | en |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Teixeira | |
| person.givenName | Alfredo | |
| person.identifier | 958487 | |
| person.identifier.ciencia-id | 2A1A-FF0C-185B | |
| person.identifier.orcid | 0000-0003-4607-4796 | |
| person.identifier.rid | G-4118-2011 | |
| person.identifier.scopus-author-id | 56195849200 | |
| rcaap.rights | openAccess | en |
| rcaap.type | article | en |
| relation.isAuthorOfPublication | 27cc89a2-6661-4d8d-a727-21109c04a74e | |
| relation.isAuthorOfPublication.latestForDiscovery | 27cc89a2-6661-4d8d-a727-21109c04a74e |