Zobrazeno 1 - 10 of 41 pro vyhledávání: '"Hongyuan Yue"'
1
Akademický článek
Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers
Autor: Lei Xu, Haijun Zhang, Hongyuan Yue, Shugeng Wu, Haiming Yang, Zhiyue Wang, Guanghai Qi
Publikováno v: Journal of Animal Science and Biotechnology, Vol 9, Iss 1, Pp 1-12 (2018)
Abstract Background Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of C
Externí odkaz: https://doaj.org/article/9acd1a0c13f04c8abcf19e2a1c3dd14d
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2
Akademický článek
Vitamin E Supplementation Enhances Lipid Oxidative Stability via Increasing Vitamin E Retention, Rather Than Gene Expression of MAPK-Nrf2 Signaling Pathway in Muscles of Broilers
Autor: Lei Xu, Jing Wang, Haijun Zhang, Shugeng Wu, Hongyuan Yue, Xiaoli Wan, Haiming Yang, Zhiyue Wang, Guanghai Qi
Publikováno v: Foods, Vol 10, Iss 11, p 2555 (2021)
Dietary vitamin E (VE) supplementation is a method to produce VE-enriched meat and improve meat lipid oxidative stability. We aimed to study the effect of the VE supplementation duration on meat lipid oxidative stability, VE retention, and antioxidan
Externí odkaz: https://doaj.org/article/7f3044084b8d4344a3eb2ab2c04a2f9e
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3
Akademický článek
Nutritional modulation of health, egg quality and environmental pollution of the layers
Autor: Jing Wang, Hongyuan Yue, Shugeng Wu, Haijun Zhang, Guanghai Qi
Publikováno v: Animal Nutrition, Vol 3, Iss 2, Pp 91-96 (2017)
World egg production and consumption have been increasing for the past decades. Traditional strategies in poultry nutrition have made vital contributions to this great growth in quantity. However, current global issues should be considered in modern
Externí odkaz: https://doaj.org/article/30b457a21ebf4a64b08bba989802183a
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4
Akademický článek
Effect of dietary protein sources and storage temperatures on egg internal quality of stored shell eggs
Autor: Xiaocui Wang, Shugeng Wu, Haijun Zhang, Hongyuan Yue, Guanghai Qi, Jie Li
Publikováno v: Animal Nutrition, Vol 1, Iss 4, Pp 299-304 (2015)
This study was conducted to evaluate the effects of various protein sources (soybean meal, SBM; cottonseed protein, CSP; double-zero rapeseed meal, DRM) on the internal quality (Haugh unit, yolk index, albumen pH, yolk hardness and yolk springiness)
Externí odkaz: https://doaj.org/article/c9572d12d3934c05a5ccbb404fbf2340
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5
Akademický článek
Proteomic comparison by iTRAQ combined with mass spectrometry of egg white proteins in laying hens (Gallus gallus) fed with soybean meal and cottonseed meal.
Autor: Tao He, Haijun Zhang, Jing Wang, Shugeng Wu, Hongyuan Yue, Guanghai Qi
Publikováno v: PLoS ONE, Vol 12, Iss 8, p e0182886 (2017)
Cottonseed meal (CSM) is commonly used in hens' diets to replace soybean meal (SBM). However, the molecular consequences of this substitution remains unclear. To investigate the impact of this substitution at the molecular level, iTRAQ combined with
Externí odkaz: https://doaj.org/article/fac283f7ceb3476d9d607868787bc76d
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6
Akademický článek
Changes of plasma growth hormone, insulin-like growth factors-I, thyroid hormones, and testosterone concentrations in embryos and broiler chickens incubated under monochromatic green light
Autor: Lin Zhang, Shugeng Wu, Jing Wang, Xuan Qiao, Hongyuan Yue, Junhu Yao, Haijun Zhang, Guanghai Qi
Publikováno v: Italian Journal of Animal Science, Vol 13, Iss 3 (2014)
Previous studies showed that monochromatic green light stimuli during embryogenesis accelerated posthatch body weight and pectoral muscle growth of broilers. In this experiment, we further investigated whether the regulation of broiler embryonic or p
Externí odkaz: https://doaj.org/article/2473c7f9896941e19ff0d6a059c70f25
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7
Vitamin E Supplementation Enhances Lipid Oxidative Stability via Increasing Vitamin E Retention, Rather Than Gene Expression of MAPK-Nrf2 Signaling Pathway in Muscles of Broilers
Autor: Zhiyue Wang, Xiaoli Wan, Shu-geng Wu, Lei Xu, Guang-hai Qi, Hongyuan Yue, Haiming Yang, Jing Wang, Hai-jun Zhang
Publikováno v: Foods, Vol 10, Iss 2555, p 2555 (2021)
Foods
Volume 10
Issue 11
Dietary vitamin E (VE) supplementation is a method to produce VE-enriched meat and improve meat lipid oxidative stability. We aimed to study the effect of the VE supplementation duration on meat lipid oxidative stability, VE retention, and antioxidan
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c65ab1edca0b5f58fae041fa2a02be25
https://www.mdpi.com/2304-8158/10/11/2555
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10
Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers
Autor: Haiming Yang, Guang-hai Qi, Hongyuan Yue, Hai-jun Zhang, Zhiyue Wang, Shu-geng Wu, Lei Xu
Publikováno v: Journal of Animal Science and Biotechnology, Vol 9, Iss 1, Pp 1-12 (2018)
Journal of Animal Science and Biotechnology
Background Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of CO2 stunni
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0d42800e8bd478dd3c1919461f5e15c
http://link.springer.com/article/10.1186/s40104-018-0252-2
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