Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability

Journal of Animal Science

Volumn 85, Issue 10, 2007, Pages 2691-2698

  Duckett, S K ^a   Neel, J P S ^b   Sonon Jr , R N ^c,d   Fontenot, J P ^c,d   Clapham, W M ^b   Scaglia, G ^c,d  

^a CLEMSON UNIVERSITY   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^d UNIVERSITY OF GEORGIA   (United States)

Author keywords

Beef; Carcass composition; Forage; Meat quality; Stocker

Indexed keywords

ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; BODY COMPOSITION; CATTLE; GROWTH, DEVELOPMENT AND AGING; MALE; MEAT; METHODOLOGY; PHYSIOLOGY; PIGMENTATION; RANDOMIZATION; SEASON; SKELETAL MUSCLE; STANDARD; TASTE; WEIGHT GAIN;

ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; BODY COMPOSITION; CATTLE; MALE; MEAT; MUSCLE, SKELETAL; PIGMENTATION; RANDOM ALLOCATION; SEASONS; TASTE; WEIGHT GAIN;

ANIMALIA; BOS;

EID: 35348969993     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2006-734     Document Type: Article

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