Cargando…
Beef Tenderness Improvement by Dietary Vitamin D(3) Supplementation in the Last Stage of Fattening of Cattle
Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse effectiveness. addition of vitamin D(3) to the feed for a short period before slaughter (7–10 days) is one of the natural ways to enhance the ten...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
De Gruyter open
2017
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5894400/ https://www.ncbi.nlm.nih.gov/pubmed/29978056 http://dx.doi.org/10.1515/jvetres-2017-0008 |