Effects of Dietary Energy on Growth Performance, Rumen Fermentation and Bacterial Community, and Meat Quality of Holstein-Friesians Bulls Slaughtered at Different Ages

SIMPLE SUMMARY: Beef tenderness, flavour and juiciness are quality characteristics of consumer eating satisfaction. Marbling level of beef could determine quality characteristics by concentrating water soluble flavour molecules and releasing low fat-solubility volatiles faster. Increasing number of...

Descripción completa

Detalles Bibliográficos
Autores principales: Wang, Haibo, Li, Hang, Wu, Fei, Qiu, Xinjun, Yu, Zhantao, Niu, Wenjing, He, Yang, Su, Huawei, Cao, Binghai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6941049/
https://www.ncbi.nlm.nih.gov/pubmed/31835883
http://dx.doi.org/10.3390/ani9121123

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6941049/
https://www.ncbi.nlm.nih.gov/pubmed/31835883
http://dx.doi.org/10.3390/ani9121123

Ejemplares similares