Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle
Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle
Year: 2008
Authors: LaBrune, H.J., Reinhardt, C.D., Dikeman, M.E.. Drouillard, J.S.
Publication Name: J Anim Sci
Publication Details: Volume 86; Pages 167-172
Abstract:
An experiment was conducted to evaluate the effects of grain processing and lipid addition to finishing diets on cattle performance, carcass characteristics, and meat quality. Eighty Hereford
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