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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...

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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

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