L. O. Fiems

TL;DR: This study shows that double-muscled animals belong to a sub-population of the Belgian Blue breed rather than deviants from the non-double-Muscled animal andFat characteristics of the carcass and meat showed only limited predictive power for meat tenderness and colour.

TL;DR: Meat quality of the aged LT of cows is not negatively affected by age, while some carcass quality traits decreased with advancing age, and several carcass (SEUROP-grading, composition, LT-area) and meat quality traits were better correlated with carcass weight than parity.

TL;DR: In this article, a methodology for the composition of nutrient balances at farm level in Flanders was developed, which defines input-output models for the different sectors (cattle, pigs and poultry) and fixes rules on how to determine quantities and nutrient contents for several products.

TL;DR: It is demonstrated that the effect of yeast culture on rumen fermentation may depend on the nature of the diet and living yeast cell number in the rumen fluid rapidly declined when dietary yeast was ceased and survived the passage through the digestive tract.

TL;DR: In this paper, the effect of three protein levels (77, 97 and 117 g DVE (true protein digested in the small intestine) per kg dry matter (DM)) and two energy levels (7·38 and 8·03 MJ NEF) on the performance of Belgian White-blue double-muscled finishing bulls and on the quality of their carcasses and meat was investigated.