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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...
Gardado en:
| Publicado en: | Animals (Basel) |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2020
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7401520/ https://ncbi.nlm.nih.gov/pubmed/32664412 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani10071176 |
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