Year: 2012
Type: article
Abstract: The present experiment shows that there are no drawbacks in finishing young bull calves for 6 weeks on purely grass sward or purely herb-based sward in comparison with concentrates when it comes to meat and eating quality \n› The meat of grass- and herbs-fed calves has similar colour and sensory profile \n› Herbs has a positive effect on the ‘health-related’ quality as herbs increase the content of vitamins A and E, linoleic and α-linolenic acid and improves the n-6 :n-3 ratio
Author: Margrethe Therkildsen
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W49021142