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The aim of this study was to assess whether different grazing management affect animal performance and meat fatty acid composition. Thirty-five lambs were divided into three groups: 12 lambs grazed from 9am to 5pm (8h group); 11 lambs grazed from 9am to 1pm (4hAM group) and 12 lambs grazed from 1pm to 5pm (4hPM group). The trial was conducted over 72days. The 8h lambs had greater DMI (P<0.0005)...
Three batches of Pecorino del Poro, ewes' cheese made from raw milk, were examined throughout a 28-day ripening time at three different seasons. High logarithmic counts per gram of cheese for mesophilic coccal-shaped lactic acid bacteria (6.70-12.45), mesophilic lactobacilli (4.82-11.73), thermophilic coccal-shaped lactic acid bacteria (2.30-9.90), and thermophilic lactobacilli (2.95-8.15) were found...
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