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Thai) 1:
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Oxidative stability tended (P= 0.09) to be greater in meat from VAR than from CTR animals at 21 d of ageing./ Vitamin A restriction in Holstein bulls does not achieve the same intramuscular fat levels obtained with castration.//4. ConclusionsIt is concluded that vitamin A restriction cannot achieveintramuscular fat levels found in castrated bulls. Beef from vitamin A restricted animals showed lower lipid oxidation and improved visual appearance at the end of shelf life. In addition, meat of VAR animals has greater sensorial juiciness, and tenderness than meat of animals fed regular vitamin A concentrations
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