Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle

Journal of Animal Science

Volumn 86, Issue 1, 2008, Pages 167-172

  LaBrune, H J ^a   Reinhardt, C D ^a   Dikeman, M E ^a   Drouillard, J S ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Dry rolled corn; Essential fatty acid; Flaxseed; Steam flaked corn

Indexed keywords

FAT; FATTY ACID;

ANIMAL; ANIMAL DISEASE; ANIMAL FOOD; ARTICLE; BLOOD; BODY COMPOSITION; CATTLE; CEREAL; CHEMISTRY; CLINICAL TRIAL; COLOR; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; DRUG EFFECT; FAT INTAKE; FLAX; MAIZE; MALE; MEAT; METABOLISM; PHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL; SKELETAL MUSCLE; STANDARD; TALLOW;

ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; BODY COMPOSITION; CATTLE; CEREALS; COLOR; DIET; DIETARY FATS; FATS; FATTY ACIDS; FLAX; MALE; MEAT; MUSCLE, SKELETAL; ZEA MAYS;

BOS; LINUM USITATISSIMUM; ZEA MAYS;

EID: 38149062890     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0011     Document Type: Article

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