Inclusion of Grape Pomace in Finishing Cattle Diets: Carcass Traits, Meat Quality and Fatty Acid Composition.

Autor: Arend FA; Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA., Murdoch GK; Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA., Doumit ME; Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA., Chibisa GE; Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA.

Publikováno v: Animals : an open access journal from MDPI [Animals (Basel)] 2022 Sep 28; Vol. 12 (19). Date of Electronic Publication: 2022 Sep 28.