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

Pubblicato online: 04 apr 2017

Pagine: 59 - 67

Ricevuto: 19 gen 2016

Accettato: 10 mar 2017

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

Parole chiave

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.