The effects of feeding benzoic acid and/or active dry yeast (Saccharomyces cerevisiae) on fatty acid composition, sensory attributes, and retail shelf-life of beef longissimus thoracis

Abstract Fifty-nine Angus-cross steers (492 ± SD 36 kg) were arranged in a randomized complete block design and assigned to the following dietary treatments for the final 106 days of the finishing phase: no supplementation (CON), 0.5% benzoic acid (ACD), 3 g/steer/d active dry Saccharomyces cerevisi...

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Bibliographic Details

Published in:	Translational animal science Vol. 7; no. 1; p. txac161
Main Authors:	Williams, Melissa S, Mandell, Ira B, Wood, Katharine M, Bohrer, Benjamin M
Format:	Journal Article
Language:	English
Published:	US Oxford University Press 01-01-2023
Subjects:	Meat Science meat quality feed additives shelf-life benzoic acid fatty acid composition Saccharomyces cerevisiae
Online Access:	Get full text
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