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Updated: May 1, 2026

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确定低输入扩大食市场准备牛的肌肉可塑性和肉质量发展

Jordan C Wicks1, Alexis L Wivell1, Mariane Beline1

  • 1School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.

Translational animal science
|May 21, 2024
PubMed
概括

经过60天的维持饮食养的市场准备牛在肉质或肌肉新陈代谢上没有显著变化. 牛可以承受低投入的养策略,而不会影响肉类的发展.

关键词:
牛肉质量牛肉的质量.颜色 颜色 颜色 颜色 颜色料料是一种料.谷物 谷物 谷物 谷物准备好进入市场的市场准备.肌肉的可塑性 肌肉的可塑性

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