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- 1Atypical dark cutting
- 1Average daily gain
- 1Beef tenderness
- 1Carcass weight
- 1Dry matter intake
- 1Glucidic potential
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Relationships between bovine phenotype, production practices, muscle proteins and the incidence of dark cutting beef
DownloadFall 2017
Most recent reports indicated that the prevalence of dark cutting beef has increased in Canada and that 0.5% reduction in the problem could save CAD$1.77 million per annum. Understanding the underlying factors associated with the persistence and recent escalation in the occurrence of dark-cutting...
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