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.
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.
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.
4. Nutritional profiles of Middle Eastern dishes and composition T. Al-Waalan et al.
5. Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus) P. Ogwok et al.
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.
7. Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds J. Wang et al.