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Feeding potentially health promoting nutrients to finishing bulls changes meat composition and allow for product health claims.
Haug, Anna; Vhile, Stine Gregersen; Berg, Jan; Hove, Knut; Egelandsdal, Bjørg.
Afiliação
  • Haug A; Institute for Animal and Aquacultural Sciences, Biovit Faculty, The Norwegian University of Life Sciences, P.O.BOX 5003, 1433 Ås, Norway. Electronic address: anna.haug@nmbu.no.
  • Vhile SG; Institute for Animal and Aquacultural Sciences, Biovit Faculty, The Norwegian University of Life Sciences, P.O.BOX 5003, 1433 Ås, Norway.
  • Berg J; Institute for Animal and Aquacultural Sciences, Biovit Faculty, The Norwegian University of Life Sciences, P.O.BOX 5003, 1433 Ås, Norway.
  • Hove K; Institute for Animal and Aquacultural Sciences, Biovit Faculty, The Norwegian University of Life Sciences, P.O.BOX 5003, 1433 Ås, Norway.
  • Egelandsdal B; KBM Faculty, The Norwegian University of Life Sciences, P.O.BOX 5003, 1433 Ås, Norway.
Meat Sci ; 145: 461-468, 2018 Nov.
Article em En | MEDLINE | ID: mdl-30059942
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Selênio / Vitaminas / Ácidos Graxos Ômega-3 / Suplementos Nutricionais / Carne Vermelha / Fenômenos Fisiológicos da Nutrição Animal Tipo de estudo: Clinical_trials Limite: Animals / Humans / Male Idioma: En Ano de publicação: 2018 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Selênio / Vitaminas / Ácidos Graxos Ômega-3 / Suplementos Nutricionais / Carne Vermelha / Fenômenos Fisiológicos da Nutrição Animal Tipo de estudo: Clinical_trials Limite: Animals / Humans / Male Idioma: En Ano de publicação: 2018 Tipo de documento: Article