Effect of Dietary Olive Cake Supplementation on Performance, Carcass Characteristics, and Meat Quality of Beef Cattle

SIMPLE SUMMARY: The consumer’s liking of meat is measured in relation to color, intramuscular fat content, healthy composition of fatty acids, tenderness, juiciness, flavor, and aroma; these qualitative characteristics, influencing the consumer’s choice, guide the market whose objective is to provid...

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Detalles Bibliográficos
Autores principales: Chiofalo, Vincenzo, Liotta, Luigi, Lo Presti, Vittorio, Gresta, Fabio, Di Rosa, Ambra Rita, Chiofalo, Biagina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7401520/
https://www.ncbi.nlm.nih.gov/pubmed/32664412
http://dx.doi.org/10.3390/ani10071176

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7401520/
https://www.ncbi.nlm.nih.gov/pubmed/32664412
http://dx.doi.org/10.3390/ani10071176

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