Consequences of two or four months of finishing feeding of culled dry dairy cows on carcass characteristics and technological and sensory meat quality

Meat Science

Volumn 76, Issue 4, 2007, Pages 635-643

  Vestergaard, M ^a   Madsen, N T ^b   Bligaard, H B ^b   Bredahl, L ^c   Rasmussen, P T ^d   Andersen, H R ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^c AARHUS SCHOOL OF BUSINESS   (Denmark)

^d Danish Cattle Research Centre   (Denmark)

Author keywords

Carcass quality; Cull dairy cows; Eating quality; Finishing feeding

Indexed keywords

BOS; FRIESIA; HORDEUM;

EID: 34247498698     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.02.001     Document Type: Article

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