Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Daehyeok Jin"'
Autor:
Seungmin Ha, Namtae Kim, Mi-Ryung Park, Seyoung Lee, Sang-Rae Cho, Huimang Song, Daehyeok Jin, Ui-Hyung Kim, Yeoung-Gyu Ko
Publikováno v:
Animals, Vol 14, Iss 17, p 2591 (2024)
Superovulation is a technique used to increase the number of oocytes released for fertilization. This study investigated the effects of short-term differences in concentrate feed intake on in vivo embryo production through superovulation in indigenou
Externí odkaz:
https://doaj.org/article/411a55fe0909490bbabde03e0948ab8c
Autor:
Eunjin Cho, Minjun Kim, Sunghyun Cho, Hee-Jin So, Ki-Teak Lee, Jihye Cha, Daehyeok Jin, Jun Heon Lee
Publikováno v:
Journal of Animal Science and Technology, Vol 65, Iss 4, Pp 735-747 (2023)
The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to f
Externí odkaz:
https://doaj.org/article/87b4b9b0f51a4cd9b7f5ccf2522b8e1e
Autor:
Jihye Cha, Daehyeok Jin, Jae-Hwan Kim, Seung-Chang Kim, Jin A. Lim, Han-Ha Chai, Seul a. Jung, Jun-Heon Lee, Seung-Hwan Lee
Publikováno v:
Poultry Science, Vol 102, Iss 8, Pp 102720- (2023)
ABSTRACT: Skin color in chickens is an economically important trait that determines the first impression of a consumer toward a broiler and can ultimately affect consumer choice in the market. Therefore, identification of genomic regions associated w
Externí odkaz:
https://doaj.org/article/54f2d1740c2c4326b4efdbfb99afffca
Autor:
Minjun Kim, Eunjin Cho, Jean Pierre Munyaneza, Thisarani Kalhari Ediriweera, Jihye Cha, Daehyeok Jin, Sunghyun Cho, Jun Heon Lee
Publikováno v:
Journal of Animal Science and Technology, Vol 65, Iss 1, Pp 57-68 (2023)
Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a ge
Externí odkaz:
https://doaj.org/article/a798046ea7d64f00a1ab073bfca28036
Autor:
Eunjin Cho, Sunghyun Cho, Minjun Kim, Thisarani Kalhari Ediriweera, Dongwon Seo, Seung-Sook Lee, Jihye Cha, Daehyeok Jin, Young-Kuk Kim, Jun Heon Lee
Publikováno v:
Journal of Animal Science and Technology, Vol 64, Iss 5, Pp 830-841 (2022)
Genetic analysis has great potential as a tool to differentiate between different species and breeds of livestock. In this study, the optimal combinations of single nucleotide polymorphism (SNP) markers for discriminating the Yeonsan Ogye chicken (Ga
Externí odkaz:
https://doaj.org/article/65537572dc0b4d5bac3b1226cb42f8e6
Autor:
Jongho Park, Seonyeong Heo, Minjun Kim, Eunjin Cho, Jihye Cha, Daehyeok Jin, Yeong Jun Koh, Seung-Hwan Lee, Jun Heon Lee
Publikováno v:
Korean Journal of Poultry Science. 49:157-165
Autor:
Seungchang Kim, Kwan-Woo Kim, Eun-Do Lee, Daehyeok Jin, Dongkyo Kim, Jinwook Lee, Bong-Hwan Choi, Jae-Hwan Kim
Publikováno v:
Journal of the Korea Academia-Industrial cooperation Society. 23:389-396
Autor:
Sungsoo Lee, Bong-Hwan Choi, Jin-Wook Lee, Kwan-Woo Kim, Hee-Jong Roh, Dong-Kyo Kim, Eun-Do Lee, Daehyeok Jin
Publikováno v:
J Anim Sci
The objective of this study was to investigate the effects of feeding levels on nutrient digestibility, rumen fermentation and blood metabolites of fattening Korean native goats. Five Korean native goat (Capra hircus coreanae) bucks (38.0±1.7 kg) wi
Publikováno v:
J Anim Sci
Ogye, an indigenous Korean chicken breed has entirely black external features and internal organs. White Leghron, an transboundary breed has white color features as opposed to Ogye. We make crossbreed (Ogye x White Leghorn) to investigate how the phe
Autor:
DaeHyeok Jin
Publikováno v:
Journal of Animal Science; 2023 Supplement, Vol. 101, p350-350, 1p