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Research Article

Effect of legume grains as a source of dietary protein on the quality of organic lamb meat†

  1. Adriana Bonanno1,*,
  2. Gabriele Tornambè1,
  3. Antonino Di Grigoli1,
  4. Vincenzo Genna1,
  5. Vincenzo Bellina1,
  6. Giuseppe Di Miceli2,
  7. Dario Giambalvo2

Article first published online: 10 FEB 2012

DOI: 10.1002/jsfa.5616

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Special Issue: First International Conference on Organic Food Quality and Health Research

Volume 92, Issue 14, pages 2870–2875, November 2012

Additional Information

How to Cite

Bonanno, A., Tornambè, G., Di Grigoli, A., Genna, V., Bellina, V., Di Miceli, G. and Giambalvo, D. (2012), Effect of legume grains as a source of dietary protein on the quality of organic lamb meat. J. Sci. Food Agric., 92: 2870–2875. doi: 10.1002/jsfa.5616

Author Information

  1. 1

    Dipartimento DEMETRA, settore di Produzioni Animali, Università degli Studi di Palermo, Italy

  2. 2

    Dipartimento dei Sistemi Agro–Ambientali (SAGA), Università degli Studi di Palermo, Italy

*Dipartimento DEMETRA, settore di Produzioni Animali, Facoltà di Agraria, Università degli Studi di Palermo, Viale delle Scienze, 90128 Palermo, Italy.

  1. †

    This paper was a contribution to the First International Conference on Organic Food Quality and Health Research (FQH 2011), 18–20 May 2011, Prague, Czech Republic.

Publication History

  1. Issue published online: 17 OCT 2012
  2. Article first published online: 10 FEB 2012
  3. Manuscript Accepted: 8 JAN 2012
  4. Manuscript Revised: 29 DEC 2011
  5. Manuscript Received: 31 JUL 2011

Funded by

  • Regione Siciliana, Italy

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View Full Article (HTML) Get PDF (95K)