Articles citing this paper
Comparison of ruminal fermentation parameters, fatty acid composition and flavour of beef in finishing bulls fed active dry yeast (Saccharomyces cerevisiae) and yeast culture
C. Y. Geng A , Q. X. Meng B C , L. P. Ren B , Z. M. Zhou B , M. Zhang A and C. G. Yan A
+ Author Affiliations
- Author Affiliations
A Yanbian University, Yanji 133000, China.
B State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Yuanmingyuan West Road 2#, Haidian District, Beijing 100193, China.
C Corresponding author. Email: qxmeng@cau.edu.cn
Animal Production Science 58(5) 841-847 https://doi.org/10.1071/AN15501
Submitted: 28 August 2015 Accepted: 10 October 2016 Published: 29 November 2016
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