Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls.

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作者： Jiaming,Luan ^[1] ; Yinghai,Jin ^[1] ; Tai,Zhang ^[1] ; Xin,Feng ^[1] ; Kai,Geng ^[1] ; Min,Zhang ^[2] ; Chunyin,Geng ^[3]

作者单位： Agricultural College, Yanbian University, Yanji 133002, China. ^[1] Agricultural College, Yanbian University, Yanji 133002, China; Ministry of Education, Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanbian University, Yanji 133002, China. ^[2] Agricultural College, Yanbian University, Yanji 133002, China; Ministry of Education, Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Yanbian University, Yanji 133002, China. Electronic address: cygeng1011@163.com. ^[3]

关键词 Antioxidant capacity Beef quality Finishing bulls Matrix metalloproteinases Vitamin E

DOI 10.1016/j.meatsci.2023.109322

PMID 37666007

发布时间 2023-10-08

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2023年206卷

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Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls.

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Effects of dietary vitamin E supplementation on growth performance, slaughter performance, antioxidant capacity and meat quality characteristics of finishing bulls.

Meat science

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Meat science

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