7 citations as recorded by crossref.

1. Feeding Algae Meal to Feedlot Lambs with Competent Reticular Groove Reflex Increases Omega-3 Fatty Acids in Meat P. Gómez-Cortés et al. https://doi.org/10.3390/foods10020366
2. Fatty acid composition and vitamin E of meat as influenced by age and season of slaughter in Mediterranean light lamb A. D’Alessandro et al. https://doi.org/10.1016/j.smallrumres.2018.11.019
3. Ziziphus nummularia and Acacia nilotica leaves based polyphenols rich diet modulates fatty acid profile and keeping quality of lamb meat G. Aderao et al. https://doi.org/10.1016/j.smallrumres.2024.107406
4. Nutritional profiles of Middle Eastern dishes and composition T. Al-Waalan et al. https://doi.org/10.1016/j.jfca.2024.106277
5. Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus) P. Ogwok et al. https://doi.org/10.1108/NFS-08-2016-0122
6. Microalgae as a dietary additive for lambs: A meta-analysis on growth performance, meat quality, and meat fatty acid profile J. Orzuna-Orzuna et al. https://doi.org/10.1016/j.smallrumres.2023.107072
7. Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds J. Wang et al. https://doi.org/10.1016/j.fochx.2024.101437