Zobrazeno 1 - 10
of 232
pro vyhledávání: '"J A, Lonergan"'
Autor:
Nichole F. Huntley, Marcela M. de Souza, Matthew D. Schulte, Hamid Beiki, Andressa O. de Lima, Abigail E. Jantzi, Steven M. Lonergan, Elisabeth J. Huff-Lonergan, John F. Patience, James E. Koltes
Publikováno v:
Frontiers in Animal Science, Vol 4 (2023)
Xylose is a primary component of arabinoxylan in swine diets. As arabinoxylan is a significant component of fiber, and fiber is generally rising in practical pig diets globally, the study of arabinoxylan and xylose is of increasing interest. However,
Externí odkaz:
https://doaj.org/article/942da60491eb4d18ac44c361b58b275a
Autor:
Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Katherine G. Hochmuth, Kenneth J Prusa, Matthew D. Schulte, Stephanie L. Hansen, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
The objective of this experiment was to identify the impact of supranutritional zinc (SUPZN) and ractopamine hydrochloride (RAC) supplementation of beef steers on postmortem protein degradation and tenderness development of extended (>14 d) aged stea
Externí odkaz:
https://doaj.org/article/78c540b57c13447cad61ecc8f06af046
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 3 (2023)
The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that i
Externí odkaz:
https://doaj.org/article/45cf944f89164cfc9be4b269288f45b4
Autor:
Elisabeth J. Huff-Lonergan, Elizabeth Messersmith, Katherine G. Hochmuth, Matthew D. Schulte, Stephanie L. Hansen
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
To determine how Zn and ractopamine hydrochloride (RAC) supplementation affect the longissimus thoracis muscle proteome in beef cattle, 48 high percentage Angus steers (494±18.2 kg) were utilized in a 2×2 factorial study design. Steers were blocked
Externí odkaz:
https://doaj.org/article/cbe66f25f7cb4846be6b99da85dc9de1
Publikováno v:
Meat and Muscle Biology, Vol 6, Iss 1 (2022)
Advancements in technology and analytical methods enable researchers to explore the biochemical events that cause variation in meat quality. Among those, western blot techniques have been successfully used in identifying and quantifying the key prote
Externí odkaz:
https://doaj.org/article/94a2c1fb005f435cbd7393d5e68d135b
Autor:
Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Katherine G. Hochmuth, Kenneth J. Prusa, Matthew D. Schulte, Stephanie L. Hansen, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
The objectives of this experiment were to determine the impact of zinc (Zn) and ractopamine hydrochloride (RH) supplementation of beef steers on early postmortem pH decline and meat quality development of aged longissimus thoracis steaks. Angus steer
Externí odkaz:
https://doaj.org/article/06268e881e89433d88dc0be5b7edfd55
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
Fresh meat quality is adversely affected by protein oxidation. However, a fundamental understanding of the diverse factors that influence protein oxidation in postmortem muscle remains elusive. Peroxiredoxin-2 (Prdx2), an antioxidant protein, is more
Externí odkaz:
https://doaj.org/article/dc52b8a1c50f4dc48348502ce4efb902
Autor:
Amanda C Outhouse, Brian M Patterson, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Emma T Helm, Jack C. M. Dekkers, Kent Schwartz, Logan G Johnson, Nicholas K. Gabler, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
This study’s objective was to determine the impact of a dual respiratory and enteric bacterial health challenge on the antioxidant protein peroxiredoxin-2 (Prdx-2) profile and protein oxidation in the skeletal muscle of pigs from 2 lines that were
Externí odkaz:
https://doaj.org/article/a2323e50dd1b4daf99f282f6e1e3ce6d
Autor:
Chaoyu Zhai, Steven M. Lonergan, Elisabeth J. Huff-Lonergan, Logan G. Johnson, Kitty Brown, Jessica E. Prenni, Mahesh N Nair
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:7836-7846
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fa06a18b5f95a4910b0a6103ffc6448
https://doi.org/10.1021/acs.jafc.3c01225
https://doi.org/10.1021/acs.jafc.3c01225
Autor:
Amanda C Outhouse, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A Zuber, Emma T Helm, Kenneth J. Prusa, Nicholas K. Gabler, Steven M. Lonergan
Publikováno v:
Meat and Muscle Biology, Vol 5, Iss 1 (2021)
This study's objectives were to identify how subtle differences in ultimate pH relate to differences in pork quality and to understand how early-postmortem glycolysis contributes to variation in ultimate pH. The hypothesis was that elements in early-
Externí odkaz:
https://doaj.org/article/85187b4059974333af6c30ca6d20cddd