On-farm strategies to increase/improve marbling/tenderness/colour in beef meat 

Nutrigenomics of beef marbling and fatty acid composition

Posted: Fri 7th Oct at 8:45
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Author: Jakeline Romero

Irish Angus Producer Group Elite Breed Improvement Programme

Posted: Wed 31st Aug at 12:10
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Author: Kevin Kinsella

Vitamin E and selenium extra-nutritional supplementation in finishing diets to reduce meat deterioration

Posted: Tue 30th Aug at 19:13
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Author: Marcin Gołębieski

Neogen genetic test implemented in an Angus farm in Estonia to increase beef marbling

Posted: Tue 30th Aug at 18:34
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Author: Airi Külvet

Finishing cull dairy cows to improve carcass and meat quality

Posted: Tue 23rd Aug at 15:47
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Author: Jakeline Romero

“Marbling window”: from 150 to 250 days of age

Posted: Mon 22nd Aug at 13:35
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Author: Jakeline Romero

Early weaning and high energy intake before grazing

Posted: Thu 18th Aug at 17:15
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Author: Jakeline Romero

Cross breeding with Wagyu

Posted: Mon 15th Aug at 13:53
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Author: Anna Lena Lindau

Main factors of marbling level in beef cattle – The Angus Breedplan

Posted: Thu 4th Aug at 14:48
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Author: José Pais

Effects of vitamin A on beef marbling

Posted: Thu 4th Aug at 10:45
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Author: Jakeline Romero

Different modifications of finishing diets for beef cattle for better carcass and meat quality

Posted: Tue 26th Jul at 10:32
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Author: alessandro mazzenga

The use of MEAT + sires in Belgian Blue.

Posted: Wed 20th Jul at 10:15
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Author: dirk audenaert

Advantages of the Angus breed in terms of meat marbling

Posted: Tue 19th Jul at 11:32
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Author: Paola Eguinoa

Grass ration in a finishing of young cattle

Posted: Fri 8th Jul at 15:01
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Author: Marie PENN

Genetic selection (genetic index) to improve the quality of carcass on farm-produced animals

Posted: Fri 8th Jul at 12:36
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Author: Marie PENN