Beef tenderness improvement by dietary vitamin D₃ supplementation in the last stage of fattening of cattle

Publié en ligne: 04 avr. 2017

Pages: 59 - 67

Reçu: 19 janv. 2016

Accepté: 10 mars 2017

DOI: https://doi.org/10.1515/jvetres-2017-0008

Mots clés

beef, texture, feed system, vitamin D

© 2017 Andrzej Półtorak et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.