Satellite Symposium 2: Silage
Description
Major components of meat quality are physico-chemical properties (including visual appearance and tenderness) and dietetic properties (i.e. fat content and fatty acid composition) (Razminowicz et al., 2004). Physico-chemical and technological properties of meat are influenced by feeding system, feeds quality and various feeds additives (Brzoska et al., 1999). The aim of the present study was compare the influence of untreated, inoculated and chemically-treated legume-grass silage on carcass composition and physico-chemical properties of meat when fed to fattening bulls.
Citation
Vrotniakiene, V. and Jatkauskas, J., "Effect of Additive Treatment on Meat Quality" (2023). IGC Proceedings (1993-2023). 41.
https://uknowledge.uky.edu/igc/20/satellitesymposium2/41
Included in
Agricultural Science Commons, Agronomy and Crop Sciences Commons, Plant Biology Commons, Plant Pathology Commons, Soil Science Commons, Weed Science Commons
Effect of Additive Treatment on Meat Quality
Major components of meat quality are physico-chemical properties (including visual appearance and tenderness) and dietetic properties (i.e. fat content and fatty acid composition) (Razminowicz et al., 2004). Physico-chemical and technological properties of meat are influenced by feeding system, feeds quality and various feeds additives (Brzoska et al., 1999). The aim of the present study was compare the influence of untreated, inoculated and chemically-treated legume-grass silage on carcass composition and physico-chemical properties of meat when fed to fattening bulls.
