Zobrazeno 1 - 10
of 48
pro vyhledávání: '"A. Apaoblaza"'
Autor:
Alejandro Albornoz, Bibiana Pardo, Sofia Apaoblaza, Claudio Henriquez, Javier Ojeda, Benjamín Uberti, Juan Hancke, Rafael A. Burgos, Gabriel Moran
Publikováno v:
Animals, Vol 14, Iss 14, p 2036 (2024)
Inflammasomes are multiprotein complexes that trigger processes through caspase-1 activation, leading to the maturation of proinflammatory cytokines, such as IL-1β and IL-18. The gene encoding the inflammasome stimulatory protein NLRP3 is conserved
Externí odkaz:
https://doaj.org/article/d84df3efbdd944d9a53a1c404661746b
Akademický článek
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Autor:
Pablo Strobel, Alex Galaz, Franz Villaroel-Espíndola, Ariel Apaoblaza, Juan Carlos Slebe, Nancy Jerez-Timaure, Carmen Gallo, Alfredo Ramírez-Reveco
Publikováno v:
PLoS ONE, Vol 16, Iss 1, p e0229480 (2021)
Postmortem muscle temperature affects the rate of pH decline in a linear manner from 37.5°C to 0-2°C. The pH decline is correlated with the enzymatic degradation of glycogen to lactate and this process includes the metabolic coupling between glycog
Externí odkaz:
https://doaj.org/article/4262cfbcebf04889a61a422b042c3b0c
Publikováno v:
In Livestock Science August 2017 202:101-108
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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Autor:
Nancy Jerez-Timaure, Gustavo Monti, Pablo Strobel, A. Apaoblaza, Alfredo Ramírez-Reveco, Carmen Gallo
Publikováno v:
Livestock Science, 202, 101-108
Livestock Science 202 (2017)
Livestock Science 202 (2017)
Forty grass fed beef steers close to slaughter weight (500 kg) were used to study the effects of season (one experiment was carried out in autumn and one in summer, same farm, same design), supplementation (grass-fed only=control or flaked corn suppl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::245f55dbc3bbb2e212c9f5173030bb80
https://doi.org/10.1016/j.livsci.2017.05.028
https://doi.org/10.1016/j.livsci.2017.05.028
Autor:
A. Apaoblaza, Sulaiman K. Matarneh, Saulo da Luz e Silva, S.D. Gerrard, Susan K. Duckett, Jordan C. Wicks, E. M. England, Alan L. Grant, Hao Shi, Tracy L. Scheffler, L. Kirkpatrick, David E. Gerrard
Publikováno v:
Meat science. 161
Insufficient acidification results in dark, firm, and dry beef. While this defect is often indicative of a stress event antemortem, muscle tissue may change in response to feeding regime. Longissimus dorsi muscle samples from 10 grain-fed and 10 gras
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cf5b20ca4a97504579727d20abbfc959
https://pubmed.ncbi.nlm.nih.gov/31734468
https://pubmed.ncbi.nlm.nih.gov/31734468
Autor:
A. Apaoblaza, Alfredo Ramírez-Reveco, Nancy Jerez-Timaure, Juan C. Slebe, Franz Villaroel-Espíndola, Alex Galaz, Pablo Strobel, Carmen Gallo
Publikováno v:
PLoS ONE, Vol 16, Iss 1, p e0229480 (2021)
PLoS ONE
PLoS ONE
Postmortem muscle temperature affects the rate of pH decline in a linear manner from 37.5°C to 0–2°C. The pH decline is correlated with the enzymatic degradation of glycogen to lactate and this process includes the metabolic coupling between glyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d1012ea9a3b4e62d0ad5aaa17a17f0e
https://doi.org/10.1371/journal.pone.0229480
https://doi.org/10.1371/journal.pone.0229480
Autor:
Emily M. Oliver, Hao Shi, A. Apaoblaza, David E. Gerrard, Sulaiman K. Matarneh, Tracy L. Scheffler, E. M. England
Publikováno v:
Meat Science. 114:95-102
Skeletal muscle glycogen content can impact the extent of postmortem pH decline. Compared to glycolytic muscles, oxidative muscles contain lower glycogen levels antemortem which may contribute to the higher ultimate pH. In an effort to explore furthe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adbc805e3099fc20fafeac6f0d72a5ae
https://doi.org/10.1016/j.meatsci.2015.10.010
https://doi.org/10.1016/j.meatsci.2015.10.010