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Search on : LOUVANDINI, HELDER [Author]
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 Esteves, Geisa Isilda Ferreira et al. CARCASS CHARACTERISTICS AND MEAT QUALITY IN CULL EWES AT DIFFERENT AGES. Ciênc. anim. bras., 2018, vol.19. ISSN 1809-6891


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 McManus, Concepta Margaret et al. Effect of supplementary milk feeding on growth and survival of Santa Inês lambs. Ciênc. anim. bras., Dec 2014, vol.15, no.4, p.451-457. ISSN 1809-6891


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 Mcmanus, Concepta Margaret et al. Factors affecting heat tolerance in crossbred cattle in central Brazil. Ciênc. anim. bras., June 2014, vol.15, no.2, p.152-158. ISSN 1809-6891


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 McManus, Concepta et al. Avaliação ultrasonográfica da qualidade de carcaça de ovinos Santa Inês. Ciênc. anim. bras., Mar 2013, vol.14, no.1, p.8-16. ISSN 1809-6891


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 LANDIM, Aline Vieira et al. Tissue and centesimal composition of the 12th rib of lambs from genetic groups different. Rev. bras. saúde prod. anim., June 2015, vol.16, no.2, p.470-478. ISSN 1519-9940


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 Esteves, Geisa Isilda Ferreira et al. Carcass and cut traits in nulliparous and lambed female sheep of different ages and genetic groups. Acta Sci., Anim. Sci., 2018, vol.40. ISSN 1807-8672


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 Dias-Silva, Tairon Pannunzio et al. Trichostrongylus colubriformis infection in Santa Inês lambs: impact on feed digestibility, blood markers, and nitrogen balance. Rev. Bras. Parasitol. Vet., 2020, vol.29, no.2. ISSN 1984-2961


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 Brito, Daiana Lima et al. Effect of alternate and simultaneous grazing on endoparasite infection in sheep and cattle. Rev. Bras. Parasitol. Vet., Dec 2013, vol.22, no.4, p.485-494. ISSN 1984-2961


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 Menezes, Adriana Morato de et al. Carcass characteristics and fatty acid profile of Santa Inês lamb fed banana leftovers. Sci. agric. (Piracicaba, Braz.), 2020, vol.77, no.1. ISSN 0103-9016
    · abstract in english    · text in english


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 Paim, Tiago do Prado et al. Feeding effects of cottonseed and its co-products on the meat proteome from ram lambs. Sci. agric. (Piracicaba, Braz.), Dec 2019, vol.76, no.6, p.463-472. ISSN 0103-9016
    · abstract in english    · text in english


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