Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1-Reference-Cited by-同舟云学术

Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef1

Published:2016-05-01 Issue:5 Volume:94 Page:2184-2197
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Chail A.,Legako J. F.,Pitcher L. R.,Griggs T. C.,Ward R. E.,Martini S.,MacAdam J. W.

Funder

Utah Agricultural Experiment Station, Utah State University

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/94/5/2184/23766641/2184.pdf

Reference55 articles.

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4. Handbook of meat, poultry and seafood quality;Back,2007

5. The implications of condensed tannins on the nutritive value of temperate forages fed to ruminants;Barry;Br. J. Nutr.,1999

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