Influence of breeding and length of feeding period on carcass characteristics and palatability of beef

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dc.contributor.author Tuma, H.J.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Mackintosh, D.L.
dc.contributor.author Alschwede, G.A.
dc.date.accessioned 2011-04-28T17:47:51Z
dc.date.available 2011-04-28T17:47:51Z
dc.date.issued 2011-04-28
dc.identifier.uri http://hdl.handle.net/2097/8498
dc.description.abstract Carcass measurement, muscle quality, and palatability data have been collected on 88 paternal half-sib Angus steers. At weaning they were subdivided into one of the 11 nutritional and management regimes shown in Table 58. Phase I involved feeding from 0 to 224 days after weaning. Phase II was essentially deferred feeding. The intermittent slaughter of animals from both phases made possible the study of muscle and fat tissue development within as well as between phases. Quantity and quality of muscle are the two factors that determine true beef carcass value. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 53rd Annual Livestock Feeders’ Day, 1965-1966 Progress Reports en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 493 en_US
dc.subject Beef en_US
dc.subject Carcass characteristics en_US
dc.subject Palatability en_US
dc.subject Muscle tissue en_US
dc.title Influence of breeding and length of feeding period on carcass characteristics and palatability of beef en_US
dc.type Conference paper en_US
dc.date.published 1966 en_US
dc.citation.epage 94 en_US
dc.citation.spage 92 en_US
dc.description.conference 53rd Annual Livestock Feeders’ Day, Kansas State University, Manhattan, Kansas, May 7, 1966 en_US

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