食草食食的子的生产性能和肉类营养和感官特征

A Dal Bosco1, C Castellini1, S Mancini2

  • 1Dept. of Agricultural, Environmental and Food Science, University of Perugia, Borgo XX Giugno 74, 06125 Perugia, Italy.

Meat science
|June 28, 2025
PubMed
概括

在子食中用草取代传统料,改善了肉质,降低了死亡率. 这种可持续的方法产生了更瘦的肉类,具有更健康的脂肪酸概况,而不会影响消费者接受.

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