Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage1,2,3

Beef knuckles (n = 160) were obtained from source-verified cattle finished on 30% wet distillers grains plus solubles enriched with varying levels of alfalfa hay (4 or 8%), corn silage (6 or 12%), or corn stalks (3 or 6%) based on NDF. Proximate analysis, pH, oxidation-reduction potential, fatty aci...

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Veröffentlicht in:	Journal of animal science 2008-04, Vol.86 (4), p.949-959
Hauptverfasser:	Jenschke, B. E., Benton, J. R., Calkins, C. R., Carr, T. P., Eskridge, K. M., Klopfenstein, T. J., Erickson, G. E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Cattle Diet Fatty acids Flavors
Online-Zugang:	Volltext
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