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EU-FarmBook is an online platform that gathers and shares practical knowledge in agriculture, forestry, and broader rural development. All content is provided by research and innovation projects funded by the European Union. Learn more about this project on our website.

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Funded by the European Union

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or European Commission. Neither the European Union nor the European Commission can be held responsible for them.

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    212 results

      Preservar a qualidade na Carne Arouquesa

      Document
      Sep 03, 2018
      -
      Preserving quality in the "Arouquesa" Meat
      • UNIVERSIDADE DE TRÁS OS MONTES E ALTO DOURO

      • Carne Arouquesa
      • Produção Animal
      • Suplemento Alimentar
      • Tecnologias de Imagem

      Sustainable Technology for Rearing Lambs: Early Weaning and Fattening Strategies

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Lamb rearing technology
      • Early weaning
      • Fattening
      • Carcass quality
      • Feed rations
      • Growth rate
      • Carcass conformation
      • n-6n-3 PUFA ratio
      • Slaughter weight
      • Organic production

      Odstavitev jagnjet križancev JSRxT: vpliv starosti na prirast in klavne lastnosti

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Jagnjeta JSRxT
      • Odstavitev jagnjet
      • Klavne lastnosti
      • Intenzivna rast
      • Dopolnilna krmna mešanica
      • Klavnost jagnjet
      • Zgodnja odstavitev
      • Dokrmljevanje jagnjet
      • Gospodarnost reje

      Improvement of Quality Parameters in Vacuum-Packed Lamb Meat After 7 Days of Ageing

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Ageing vacuum-packed meat
      • Longissimus dorsi LD
      • Water holding capacity WHC
      • Instrumental colour
      • Texture shear force
      • Sensory quality
      • pH value
      • Improved Jezersko-Solčava and Dorper JSRxD breed
      • Maturing lamb
      • Added value

      Vpliv zorenja na kakovost jagnjetine JSRxD hrbtne mišice

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Zorenje mesa
      • Dolga hrbtne mišice
      • Senzorična kakovost
      • Vakuumsko pakiranje
      • pH vrednost
      • Vezanje vode
      • Barva mesa
      • Tekstura mesa
      • Jagnjetina
      • Aroma mesa

      Increasing Demand for Lamb Meat in Slovenia: Insights and Recommendations

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Lamb consumption
      • Meat preferences
      • Consumer behavior
      • Max Diff method
      • Purchase channels
      • Marketing strategies
      • Consumer demand
      • Meat preparation
      • Retail chains
      • Opinion leaders

      Povečanje Povpraševanja po Jagnjetini v Sloveniji

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Jagnjetina
      • Meso drobnice
      • Nakupni kanal
      • Lokalni izvor mesa
      • Enostavna priprava
      • Predpakirano meso
      • Distribucija mesa
      • Prehrambene navade
      • Mnenjski voditelji
      • Tržno komuniciranje

      The fattening  of lambs is recommended in the early growth phase, when the lambs utilize the diet more efficiently and a higher daily gain can be expected…

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Lamb fattening
      • Early growth phase
      • Concentrate feed
      • Pasture fattening
      • Fatty acid quality
      • Carcass quality
      • Suckled lambs
      • Daily gain
      • n-6n-3 PUFA ratio
      • Ewe milk production

      Reja jagnjet za kakovostno meso: vpliv tehnologij reje na klavnost in mesnatost.

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Tehnologije reje drobnice
      • Meso jagnjet
      • Odstavljanje jagnjet
      • Gospodarsko križanje
      • Krmni obroki
      • Klavnost in mesnatost
      • Maščobno kislinska sestava
      • Ekološka proizvodnja
      • Konfekcioniranje mesa
      • Prodaja mesa

      Effect of Weaning Age on Growth and Carcass Quality of Crossbred Lambs

      Document
      Dec 31, 2021
      -
      Sheep and goats rearing technology for meat and meat products of high quality
      • Univerza v Ljubljani

      • Weaning age
      • Lambs
      • Daily gain
      • Carcass quality
      • Crossbreed
      • Slaughter weight
      • Fattening
      • Sheep farming
      • Breeding cycle
      • Lambing frequency
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