Effects of Vitamin A Restriction on Carcass Characteristics, Antioxidant Capacity, Meat Quality and Meat Storage Period of Yanbian Yellow Cattle

Restricting dietary VA to 50% of the recommended level for 180 days significantly improved marbling, tenderness, and oxidative stability without compromising growth performance. These findings highlight a feasible nutritional strategy to enhance beef quality and extend shelf life in Yanbian yellow cattle.