Nutritional value of meat: The influence of nutrition and physical activity on vitamin B12 concentrations in ruminant tissues

Reproduction Nutrition Development

Volumn 45, Issue 4, 2005, Pages 453-467

  Ortigues Marty, Isabelle ^a   Micol, Didier ^a   Prache, Sophie ^a   Dozias, Dominique ^b   Girard, Christiane L ^c  

^a UMR1213 HERBIVORES   (France)

^b Domaine Expérimental INRA du Pin au Haras   (France)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Liver; Meat; Muscle; Nutrition; Nutritional value; Ruminant; Vitamin B12

Indexed keywords

COBALT; CYANOCOBALAMIN; TRACE ELEMENT;

ALFALFA; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CATTLE; CONTROLLED STUDY; COOKING; CYANOCOBALAMIN DEFICIENCY; DIET SUPPLEMENTATION; DIETARY INTAKE; EXERCISE; FEEDING; FOOD COMPOSITION; FRANCE; GLYCOLYSIS; GRASS; LAMB; LIVER; MAIZE; MEAT; NONHUMAN; NUTRITIONAL VALUE; OXIDATION; PHYSICAL ACTIVITY; RECTUS ABDOMINIS MUSCLE; RISK MANAGEMENT; SEMITENDINOUS MUSCLE; SILAGE; SPECIES; WALKING;

ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; CATTLE; GLYCOLYSIS; LIVER; MALE; MEAT; MUSCLE, SKELETAL; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHYSICAL CONDITIONING, ANIMAL; SHEEP; VITAMIN B 12;

ANIMALIA; OVIS ARIES; RECTUS; ZEA MAYS;

EID: 23744479564     PISSN: 09265287     EISSN: None     Source Type: Journal    
DOI: 10.1051/rnd:2005038     Document Type: Article

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