Effects of forage species or concentrate finishing on animal performance, carcass and meat quality1,2-Reference-Cited by-同舟云学术

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Effects of forage species or concentrate finishing on animal performance, carcass and meat quality1,2

Published:2013-03-01 Issue:3 Volume:91 Page:1454-1467
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Duckett S. K.¹,Neel J. P. S.²,Lewis R. M.³,Fontenot J. P.³,Clapham W. M.²

Affiliation:

1. Department of Animal and Veterinary Sciences, Clemson University, Clemson, SC 29634

2. USDA-ARS-Appalachian Farming Systems Research Center, Beaver, WV 25813

3. Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg 24061

Publisher

Oxford University Press (OUP)

Subject

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

Link

http://academic.oup.com/jas/article-pdf/91/3/1454/23965517/1454.pdf

Reference55 articles.

1. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat;AMSA,1995

2. Official methods of analysis;AOAC,2000

3. Performance, carcass yield, and carcass quality characteristics of steers finished on rhizome peanut (Arachis glabrata)-tropical grass pasture or concentrate;Bennett;J. Anim. Sci.,1995

4. Acceptability of beef finished on all-forage, forage-plus-grain or high energy diets;Bidner;J. Anim. Sci.,1981

5. Acceptability of beef from Angus-Hereford or Angus-Hereford-Brahman steers finished on all forage or a high energy diet;Bidner;J. Anim. Sci.,1986

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