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  • Influence of dietary vitamin E supplementation on carcass and meat characteristics in cattle = Utjecaj dodavanja vitamina E u hranidbi goveda na značajke polovica i mesa
    Žgur, Silvester ; Salobir, Karl
    Brown bulls (20 animals) were divided into four groups, five animals in each. The control group received maize and grass silage ad libitum and concentrates. Experimental groups received the same ... ration, only that concentrates were supplemented with alpha tocopheryl acetate to provide additional 3000 mg tocopheryl acetate per animal and day for 4 weeks (E4), 6 weeks (E6) and 8 weeks (E8) before slaughetring. 24 hours after slaughter pH and meat colour were recorded on the cross section of longissimus muscle between the 7th and 8th rib and then right carcass halves were dissected into lean, fat, tendon and bone. The average live weight at slaughter was 582 kg at602 days of age. The average daily gain in last 8 weeks before slaughter was 981 g/day. Dietary supplementation with vitamin E did not influence daily gain, dressing percentage, carcass conformation, fat cover, tissue percentage of carcasses, pH values and meat colour, but extended colur display life for one day.
    Vir: Krmiva : časopis za hranidbu životinja, proizvodnju i tehnologiju krme : review for animal feeding, production and feed technology. - ISSN 0023-4850 (Vol. 42, št. 3, 2000, str. 123-127)
    Vrsta gradiva - članek, sestavni del
    Leto - 2000
    Jezik - angleški
    COBISS.SI-ID - 1000840

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