Proximate Analysis in: Caldironi,Hugo A., 2006, Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae, Journal of Food Composition and Analysis
| Reference: | Caldironi,Hugo A., 2006, Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae, Journal of Food Composition and Analysis |
|---|---|
| Method: | - |
| Location: | Facultad de Agronom?´ a y Zootecnia de Tucumán Argentina |
| Study time: | - |
| Cited reference: | - |
| Forage | Part | Study area | Sample size | CP | CF | ASH | EE | NFE | Cited Reference |
|---|---|---|---|---|---|---|---|---|---|
| TUPINAMBIS MERIANAE TEGU BACK LEG | WHOLE | Facultad de Agronom?´ a y Zootecnia de Tucumán Argentina | 9 | 84.27 | 0.00 | 4.55 | 11.19 | 0.00 | - |
| TUPINAMBIS MERIANAE TEGU LOIN | WHOLE | Facultad de Agronom?´ a y Zootecnia de Tucumán Argentina | 9 | 77.85 | 0.00 | 3.69 | 18.46 | 0.00 | - |
| TUPINAMBIS MERIANAE TEGU MEAN TISSUES | WHOLE | Facultad de Agronom?´ a y Zootecnia de Tucumán Argentina | 9 | 81.94 | 0.00 | 4.17 | 13.89 | 0.00 | - |
a. Standardized values.