N.D. Scollan, Eleri M. Price, Sarah Morgan, Sharon Huws et al.
The nutritional value of meat is an increasingly important factor influencing consumer preferences for poultry, red meat and processed meat products. Intramuscular fat content and composition, in addition to high quality protein, trace minerals and vitamins are important determinants of nutritional ...
C.M. Wang, Fujiang Hou, Metha Wanapat, T. Yan et al.
OBJECTIVE: The 3×3 factorial arrangement was used to investigate if either high watersoluble carbohydrates (WSC) cultivars or suitable time of day that the grass cut could improve nutrient values and in vitro fermentation characteristics. METHODS: The 3 cultivars were mowed at 3 diurnal time points ...
Ludwig Lauwers, Jef Van Meensel, Jolien Hamerlinck, N.D. Scollan et al.