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Beef cattle nutrition and its effects on beef quality

Code: 9781838790356
Christopher J. Richards, Oklahoma State University, USA; and Michael E. Dikeman, Kansas State University, USA

Chapter synopsis: Previous dogmas suggested that body composition and subsequent carcass characteristics of beef cattle are primarily tied to mature body weight and fat thickness. Subsequent research suggests that marbling can occur at different stages of growth when sufficient nutrition is provided and that the relationship between total fat and marbling is not constant. Combined with increasing consumer demands and coordination within beef systems, opportunities exist to develop systems that capitalize on marbling and overall palatability at points throughout the production system to provide consumers with a high-quality, consistent beef product.

DOI: £25.00
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Table of contents 1 Introduction 2 Early weaning nutrition 3 Nutrition in stocker or backgrounding systems for steers and heifers 4 Nutrition in feedlots/finishing systems 5 Vitamins A and E and growth promotors 6 Grass-fed and/or forage-based finishing systems 7 Summary 8 Where to look for further information 9 References

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