Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Gabriella, Borba de Oliveira"'
Autor:
Karine de Mattos, Camilo Andrés Pena-Bello, Karine Campagnolo, Gabriella Borba de Oliveira, Elvis Ticiani, César Augusto Pinzón-Osorio, Ana Laura da Silva Feijó, Higor da Silva Ferreira, José Luiz Rodrigues, Marcelo Bertolini, Alceu Mezzallira, Eduardo de Souza Ribeiro
Publikováno v:
Zygote. 30:830-840
SummaryThe objective of this study was to investigate the effects of adding β-mercaptoethanol (βME) to culture medium of bovine in vitro-produced (IVP) embryos prior to or after vitrification on embryo development and cryotolerance. In Experiment I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6483f93e3ea8c4e4a7283a8798a21a4f
https://doi.org/10.1017/s0967199422000338
https://doi.org/10.1017/s0967199422000338
Autor:
Felipe Ledur Ongaratto, Davide Rondina, Gabriella Borba de Oliveira, Karine Campagnolo, Juliana Paula Martins Alves, Marcelo Bertolini, José Luiz Rodrigues, Bruna Rodrigues Willhelm, Karine de Mattos, Paula Rodriguez-Villamil, Elvis Ticiani, Camilo Andrés Peña Bello, Luciana Relly
Publikováno v:
Reproduction in Domestic Animals. 56:857-863
The bovine IGF2 locus is a genomic region with alternative transcripts controlled by five promoters (P0, P1, P2, P3 and P4). As transcriptional regulation can affect messenger RNA (mRNA) stability and translation, and thus, subsequent biological effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b21e145afe9c9d1246eb531fc09fa4cb
https://doi.org/10.1111/rda.13925
https://doi.org/10.1111/rda.13925
Autor:
Gabriella Borba de Oliveira
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
The amount of intramuscular fat can influence the sensory characteristics and nutritional value of beef, thus the selection of animals with adequate fat content for consumer becomes important. Intramuscular fat is a complex trait that is difficult to
Autor:
Gabriella Borba de Oliveira
Publikováno v:
Biblioteca Digital de Teses e Dissertações da USP
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
The amount of intramuscular fat can influence the sensory characteristics and nutritional value of beef, thus the selection of animals with adequate fat content for consumer becomes important. Intramuscular fat is a complex trait that is difficult to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f99847dc7151c23b70a4dd99f7442e93
