The nutritional value of beef from Polish Red and Limousin cattle breeds maintained by an extensive production system
Konrad Wiśniewski,
Marcin Świątek,
Jolanta Król
et al.
Abstract:Abstract. The aim of the study was to compare the quality of beef in three separate types of muscles – musculus longissimus thoracis, musculus infraspinatus, and musculus longissimus lumborum – obtained from the carcasses of bulls of a local breed of Polish Red and of two lines of Limousin maintained by an extensive production system using year-round pasture and bale grazing. Studies of the lumbar longissimus muscle showed that the Limousin breed (LM FR) was characterised by a higher protein content and the lo… Show more
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