Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle

Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle

This study investigated the dietary supplementation of starches with different carbohydrate sources on the proximate composition, meat quality, flavor substances, and volatile flavor substances in the meat of Chinese Xiangxi yellow cattle. A total of 21 Chinese Xiangxi yellow steers (20 ± 0.5 months...

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Bibliographic Details
Main Authors: Minchao Su, Dong Chen, Jing Zhou, Qingwu Shen
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Animals
Subjects:
Chinese Xiangxi yellow cattle
meat quality
flavor substances
Online Access:https://www.mdpi.com/2076-2615/12/9/1136

Internet

https://www.mdpi.com/2076-2615/12/9/1136

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