Impact of beef cattle diets containing corn or sorghum distillers grains on beef color, fatty acid profiles, and sensory attributes

Journal of Animal Science

Volumn 86, Issue 4, 2008, Pages 923-935

  Gill, R K ^a   Vanoverbeke, D L ^b   Depenbusch, B ^c   Drouillard, J S ^c   Dicostanzo, A ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

^b OKLAHOMA STATE UNIVERSITY   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

Author keywords

Beef; Distillers grain; Meat quality; Sensory trait

Indexed keywords

FATTY ACID;

ANIMAL; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; CATTLE; GROWTH, DEVELOPMENT AND AGING; HUMAN; MAIZE; MEAT; METABOLISM; PHYSIOLOGY; PIGMENTATION; RANDOMIZATION; SHEAR STRENGTH; SKELETAL MUSCLE; SORGHUM; STANDARD; TASTE;

ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; BODY COMPOSITION; CATTLE; FATTY ACIDS; HUMANS; MEAT; MUSCLE, SKELETAL; PIGMENTATION; RANDOM ALLOCATION; SHEAR STRENGTH; SORGHUM; TASTE; ZEA MAYS;

BOS; MEDICAGO SATIVA; ZEA MAYS;

EID: 42149091778     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0244     Document Type: Article

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