Peas (Pisum sativum L.) as an alternative protein source in lamb diets: growth performances, and carcass and meat quality

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Agriculture, Animal Sciences, Nutrition +11

Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition

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Effect of pressure toasting on the rumen degradability and intestinal digestibility of whole and broken peas, lupins and faba beans and a mixture of these feedstuffs

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