Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle

SIMPLE SUMMARY: With the improvement in people’s living standards, people’s demand for beef and quality has become larger and higher. The carbohydrate source in the diet of cattle is an important factor that influences meat quality. Therefore, we conducted this experiment of feeding Xiangxi yellow c...

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Detalles Bibliográficos
Autores principales: Su, Minchao, Chen, Dong, Zhou, Jing, Shen, Qingwu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105694/
https://www.ncbi.nlm.nih.gov/pubmed/35565563
http://dx.doi.org/10.3390/ani12091136

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105694/
https://www.ncbi.nlm.nih.gov/pubmed/35565563
http://dx.doi.org/10.3390/ani12091136

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