Long-term use of corn coproducts as a source of protein in beef finishing diets and the effects on carcass characteristics and round muscle quality-Reference-Cited by-同舟云学术

Long-term use of corn coproducts as a source of protein in beef finishing diets and the effects on carcass characteristics and round muscle quality

Published:2016-03-01 Issue:3 Volume:94 Page:1227-1237
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Stelzleni A. M.,Segers J. R.,Stewart R. L.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/94/3/1227/23765701/1227.pdf

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4. Optimal wet corn gluten and protein levels in steam-flaked corn-based finishing diets for steer calves;Block;J. Anim. Sci.,2005

5. The effects of quality grade, aging, and location within muscles on Warner-Bratzler shear force in beef muscles of locomotion;Bratcher;Meat Sci.,2005

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