Veal production and quality attributes of Holstein bull calves supplemented with dietary active dry yeast (Saccharomyces cerevisiae) during pre-weaning and finishing phases.
- DOI
- 10.1016/j.meatsci.2026.110223
- Published
- 2026 Sep 7
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110223,
title = {Veal production and quality attributes of Holstein bull calves supplemented with dietary active dry yeast (Saccharomyces cerevisiae) during pre-weaning and finishing phases.},
author = {Davies SJ and Semwogerere F and Esposito G and Villot C and Chevaux E and Mapiye C and Raffrenato E},
year = {2026},
journal = {Meat science},
doi = {10.1016/j.meatsci.2026.110223},
url = {https://doi.org/10.1016/j.meatsci.2026.110223}
}RIS
TY - JOUR TI - Veal production and quality attributes of Holstein bull calves supplemented with dietary active dry yeast (Saccharomyces cerevisiae) during pre-weaning and finishing phases. AU - Davies SJ AU - Semwogerere F AU - Esposito G AU - Villot C AU - Chevaux E AU - Mapiye C AU - Raffrenato E PY - 2026 JO - Meat science DO - 10.1016/j.meatsci.2026.110223 UR - https://doi.org/10.1016/j.meatsci.2026.110223 ER -
APA
SJ, D., F, S., G, E., C, V., E, C., C, M., & E, R. (2026). Veal production and quality attributes of Holstein bull calves supplemented with dietary active dry yeast (Saccharomyces cerevisiae) during pre-weaning and finishing phases.. Meat science. https://doi.org/10.1016/j.meatsci.2026.110223
Source records
- pubmed · retrieved 2026-09-25T23:14:54.244Z