Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers.

@article{Daniel2009EffectsOD,
  title={Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers.},
  author={Mierlita Daniel and Michael E. Dikeman and Amanda Arnett and Melvin C. Hunt},
  journal={Meat science},
  year={2009},
  volume={81 1},
  pages={15-21}
}
Our objective was to determine the effects of vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) steaks from early and traditionally weaned steers. Forty-eight steers weaned at either 137±26 days (EW) or 199±26 days (TW) were supplemented with either 15,400IU/kg dry matter of vitamin A (HA) or restricted to no supplemental vitamin A (LA) during finishing for 210 and 150 days, respectively. Both… CONTINUE READING
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