Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kamburawala Kankanamge Tharindu Namal Ranaweera"'
Publikováno v:
Animal Bioscience, Vol 36, Iss 2, Pp 350-363 (2023)
Beef quality is characterized by marbling (marbling degree and marbling fineness), physiochemical (shear force, meat color, fat color, texture, and maturity), and sensory (tenderness, flavor, juiciness, taste, odor, and appearance) traits. This paper
Externí odkaz:
https://doaj.org/article/13405af4e25c4eecab9bada1124ca982
Autor:
Inhyuk Jeong, Sang Weon Na, Hyeok Joong Kang, Seung Ju Park, Da Jin Sol Jung, Seok Hyeon Beak, Jaesung Lee, Do-Hyun Kim, Hyun Jin Kim, Mohammad Malekkhahi, Kamburawala Kankanamge Tharindu Namal Ranaweera, Myunggi Baik
Publikováno v:
Animals, Vol 12, Iss 11, p 1419 (2022)
We investigated the effects of the partial substitution of corn grain in the diet with beet pulp on growth performance, ruminal fermentation characteristics, microbial profiles, and blood lipogenic parameters in fattening steers. Twelve Korean cattle
Externí odkaz:
https://doaj.org/article/843c5c3b9530488f9a4ccda3644b5b87
Publikováno v:
Animal Bioscience. 36:350-363
Beef quality is characterized by marbling (marbling degree and marbling fineness), physiochemical (shear force, meat color, fat color, texture, and maturity), and sensory (tenderness, flavor, juiciness, taste, odor, and appearance) traits. This paper