Nutritional Manipulations and Its Effects on Yield and Quality of Beef

Autor:	Z. A. Jelan, J. Sumarmono
Rok vydání:	2019
Předmět:	Agronomy media_common.quotation_subject Yield (finance) food and beverages Quality (business) media_common Mathematics
Zdroj:	IOP Conference Series: Earth and Environmental Science. 372:012066
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/372/1/012066
Popis:	In recent years, innovations in animal nutrition have yielded several products in the forms of feed additives/supplements for improving feed utilization and also producing novel meat products and quality to meet the demand of consumers. Consumption of meat from ruminant animals and its derivatives is also on the increase. In addition, nowadays, consumers are exceedingly interested in the quality of the products they eat, especially when this refers to meat, either white or red. A large amount progress is completed in the exploitation of the nutrition of pigs and poultry than in the ruminant animals. Beef quality can be manipulated by a variety of nutritional manipulations and many have been implemented successfully in finishing operations world-wide. This paper provides a brief overview of beef quality and the manipulation of beef quality through feeding.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8bc0c2478470cffcfe5b41b546e6e2ab https://doi.org/10.1088/1755-1315/372/1/012066 Zobrazit plný text záznamu