Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jean Pierre Munyaneza"'
Publikováno v:
Animal Bioscience, Vol 37, Iss 9, Pp 1517-1525 (2024)
Objective Carnosine and anserine affect the meat flavor. The contents of carnosine and anserine in meat are affected by genetic and environmental factors. This study aimed to discover the single-nucleotide polymorphisms (SNPs) in the histamine-N-meth
Externí odkaz:
https://doaj.org/article/e2880717b0e147d4bdd47d81d72cc5fd
Autor:
John Kariuki Macharia, Jaewon Kim, Minjun Kim, Eunjin Cho, Jean Pierre Munyaneza, Jun Heon Lee
Publikováno v:
Animal Bioscience, Vol 37, Iss 8, Pp 1355-1366 (2024)
Objective The analysis of runs of homozygosity (ROH) has been applied to assess the level of inbreeding and identify selection signatures in various livestock species. The objectives of this study were to characterize the ROH pattern, estimate the ra
Externí odkaz:
https://doaj.org/article/65e37ad7bae5409783de7a1673ab8c18
Publikováno v:
Animal Bioscience, Vol 36, Iss 9, Pp 1357-1366 (2023)
Objective This study aimed to identify the single-nucleotide polymorphisms (SNPs) in the dual-specificity phosphatase 8 (DUSP8) and insulin-like growth factor 2 (IGF2) genes and to explore their effects on inosine-5′-monophosphate (IMP), inosine, a
Externí odkaz:
https://doaj.org/article/a78fed5530754f39ad272f10bb927724
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:
Minjun Kim, Jean Pierre Munyaneza, Eunjin Cho, Aera Jang, Cheorun Jo, Ki-Chang Nam, Hyo Jun Choo, Jun Heon Lee
Publikováno v:
Animals, Vol 13, Iss 18, p 2966 (2023)
Meat flavor is an important factor that influences the palatability of chicken meat. Inosine 5′-monophosphate (IMP), inosine, and hypoxanthine are nucleic acids that serve as taste-active compounds, mainly enhancing flavor in muscle tissue. For thi
Externí odkaz:
https://doaj.org/article/0ccdaac69c554d139376d44d722f94b9