Fatty acid and sensory characteristics of beef from three biological types of cattle grazing cool-season forages supplemented with soyhulls

Meat Science

Volumn 72, Issue 1, 2006, Pages 100-107

  Baublits, R T ^a   Brown Jr , A H ^a   Pohlman, F W ^a   Rule, D C ^b   Johnson, Z B ^a   Onks, D O ^c   Murrieta, C M ^b   Richards, C J ^d   Loveday, H D ^d   Sandelin, B A ^a   Pugh, R B ^d  

^a UNIVERSITY OF ARKANSAS   (United States)

^b UNIVERSITY OF WYOMING   (United States)

^c University of Tennessee Experiment Station   (United States)

^d UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Beef; CLA; Fatty acids; Flavor; Forage fed; Soyhulls

Indexed keywords

BOS TAURUS; DACTYLIS;

EID: 27144515507     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.06.007     Document Type: Article

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