Articles citing this paper
Effects of olive-cake supplementation on fatty acid composition, antioxidant status and lipid and meat-colour stability of Barbarine lambs reared on improved rangeland plus concentrates or indoors with oat hay plus concentrates
H. Hamdi A , L. Majdoub-Mathlouthi A D , D. Durand B C , A. Thomas B and K. Kraiem A
+ Author Affiliations
- Author Affiliations
A University of Sousse, Institut Supérieur Agronomique de Chott Mariem, 4042, Sousse, Tunisia.
B INRA, UMR1213 Herbivores, Saint-Genès-Champanelle, France.
C University of Clermont, VetAgro Sup, UMR1213 Herbivores, Clermont-Ferrand, France.
D Corresponding author. Email: yalinmaj@gmail.com
Animal Production Science 58(9) 1714-1725 https://doi.org/10.1071/AN16352
Submitted: 31 May 2016 Accepted: 10 January 2017 Published: 21 March 2017
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