A comparison between red clover silage and grass silage feeding on fatty acid composition, meat stability and sensory quality of the M. Longissimus muscle of dairy cull cows

Meat Science

Volumn 81, Issue 4, 2009, Pages 738-744

  Lee, M R F ^a   Evans, P R ^a   Nute, G R ^b   Richardson, R I ^b   Scollan, N D ^a  

^a ABERYSTWYTH UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

Cull cows; Fatty acids; Grass silage; Meat quality; Red clover silage

Indexed keywords

ANIMALIA; FRIESIA; TRIFOLIUM PRATENSE;

EID: 58149494121     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.11.016     Document Type: Article

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