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Article

Influence of sunflower cake supplementation on Marchigiana carcass and meat quality

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Pages 513-515 | Published online: 07 Mar 2016

References

  • ASPA, 1996. Metodiche per la determinazione delle caratteristiche qualitative della carne. Perugina.
  • Liotta, L., Nanni Costa, L., Chiofalo, B., Rovarotto, L., Chiofalo, V., 2007. Effect of lairage duration on some blood constituents and beef quality in bulls after long journey. AIJS, 6:375–384.
  • Preziuso, G., Russo, C., 2004. Meat quality of longissimus thoracis, semitendinosus and triceps brachii muscle from Chianina beef cattle slaughtered at two ages. AIJS, 3:267–273.
  • Trombetta, M.F., Mattii, S., Sbarra, F., Berti, C., Martuscelli, G., Filippini, F., 2007. Meat quality traits of Marchigiana beef cattle. Proc. 17th Nat. Congr. ASPA, Alghero, Italy, 487.
  • Trombetta, M.F., Mattii, S., Sbarra, F., Berti, C., Martuscelli, G., Filippini, F., 2008. Caratteristiche qualitative della carne di bovino marchigiano. Proc. Convegno “Marchigiana: Il valore della qualità”, Abbadia di Fiastra, Italy, 31–40.

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