Open AccessPSIX-3 Product quality in finishing cattle fed a high amount of grape pomace.
Author(s) -
A Francés,
N Goeckner,
Mary Beckman,
Gordon K. Murdoch,
M. E. Doumit,
Gwinyai E Chibisa
Publication year - 2018
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/sky404.620
Subject(s) - loin , tenderness , pomace , zoology , chemistry , lipid oxidation , food science , longissimus muscle , biology , biochemistry , antioxidant
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