Citation

Hamdi H., Majdoub-Mathlouthi L., Durand D., Thomas A., Kraiem K. (2018) 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. Animal Production Science 58, 1714-1725.

https://doi.org/10.1071/AN16352