Polymorphisms in genes affecting meat quality in European beef breeds

Autor: A. Valentini, J. Williams, N. Razzaq, H. Leveziel, D. Delourme, V. Armarger, S. Dunner, M.E. Miranda, M.L. Checa, A. Crisà, C. Marchitelli

Publikováno v: Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 34-36 (2010)

Many of the qualitative differences noticed in the meats of various calf species depend from environmental characteristics (different reproduction systems, butchering age, etc.). Undoubtedly, there are some genetic factors that influence said quality

Externí odkaz: https://doaj.org/article/d4c622fe56fa4fccb6810c1fb680e60d

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Mutagenesis of the bovSERPINA3-3 demonstrates the requirement of aspartate-371 for intermolecular interaction and formation of dimers

Autor: X, Blanchet, A, Péré-Brissaud, N, Duprat, E, Pinault, D, Delourme, A, Ouali, C, Combet, A, Maftah, P, Pélissier, L, Brémaud

Publikováno v: Protein science : a publication of the Protein Society. 21(7)

The family of serpins is known to fold into a metastable state that is required for the proteinase inhibition mechanism. One of the consequences of this conformational flexibility is the tendency of some mutated serpins to form polymers, which occur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::e18c3783a37435705b89166200d2fb9b
https://pubmed.ncbi.nlm.nih.gov/22505318

Integrated approach combining genetics, genomics and muscle biology to manage beef quality

Autor: Gilles Renand, J. F. Hocquette, Y. Briand, Bruno Meunier, Anne Listrat, Isabelle Cassar-Malek, M. Briand, P. Martin, Brigitte Picard, Hubert Levéziel, Christine Leroux, V. Amarger, Julien Bouley, D. Delourme, Y. Ueda, K. Sudre, Catherine Jurie

Publikováno v: Annual Meeting of the British Society of Animal Science
Annual Meeting of the British Society of Animal Science, Mar 2003, York, United Kingdom
Proceedings of the British Society of Animal Science 2003
Annual Meeting of the British Society of Animal Science, Mar 2003, York, United Kingdom. British Society of Animal Science, 2003
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Up to now, genetic selection in cattle has been directed in favour of muscle growth, which changes muscle characteristics, and hence meat quality. One key concern, that now needs examination, is to understand the relationships between muscle growth a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbcf5c48b291aedee82909d90e739ce0
https://doi.org/10.1017/s1752756200012114

Polymorphisms in genes affecting meat quality in European beef breeds

Autor: Hubert Levéziel, D. Delourme, Susana Dunner, M.E. Miranda, V. Armarger, N. Razzaq, Cinzia Marchitelli, Alessandra Crisà, Alessio Valentini, M.L. Checa, John L. Williams

Publikováno v: Scopus-Elsevier
Italian Journal of Animal Science, Vol 4, Iss 2s, Pp 34-36 (2010)

Many of the qualitative differences noticed in the meats of various calf species depend from environmental characteristics (different reproduction systems, butchering age, etc.). Undoubtedly, there are some genetic factors that influence said quality

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04aafbc64151e9f6e8db48666e6eb3aa
http://www.scopus.com/inward/record.url?eid=2-s2.0-33645758287&partnerID=MN8TOARS