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Relationship between changes in core body temperature in lambs and post-slaughter muscle glycogen content and dark-cutting
D. G. Pighin A D G , W. Brown B , D. M. Ferguson E , A. D. Fisher F and R. D. Warner C
+ Author Affiliations
- Author Affiliations
A Instituto Tecnología de Alimentos, Instituto Nacional de Tecnología Agropecuaria – INTA, De Los Reseros y Las Cabañas, Morón, Argentina.
B Department of Primary Industries, 600 Sneydes Road, Werribee, Vic. 3030, Australia.
C CSIRO Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, Vic. 3030, Australia.
D Consejo Nacional de Investigaciones Científica y Técnicas – CONICET, Av. Rivadavia 1917, Buenos Aires, Argentina.
E Livestock Welfare, CSIRO Livestock Industries, Locked Bag 1, Armidale, NSW 2350, Australia.
F Faculty of Veterinary Science and Animal Welfare Science Centre, The University of Melbourne, Werribee, Vic. 3030, Australia.
G Corresponding author. Email: dpighin@cnia.inta.gov.ar
Animal Production Science 54(4) 459-463 https://doi.org/10.1071/AN12379
Submitted: 2 November 2012 Accepted: 7 March 2013 Published: 21 May 2013
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