Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Jishuang San"'
Publikováno v:
Poultry Science, Vol 100, Iss 6, Pp 101135- (2021)
ABSTRACT: Meat quality characteristics, including juiciness, flavor, and tenderness, can be mostly attributed to the total muscle fat content, intramuscular fat (IMF), and the composition of its fatty acids, which are regulated by the balance between
Externí odkaz:
https://doaj.org/article/4168139d366e4fb78e8e00651d92e4f7
Autor:
Jishuang San, Zaixiang Zhang, Shuyang Bu, Mingxi Zhang, Jianmin Hu, Jiancheng Yang, Gaofeng Wu
Publikováno v:
Heliyon, Vol 7, Iss 1, Pp e06081- (2021)
Ca and P metabolic disorders during the egg-laying period can reduce egg production, impair eggshell quality, and even cause bone problems in hens; however, little is known regarding the capacity of duodenal and nephritic Ca and P absorption. Here, t
Externí odkaz:
https://doaj.org/article/5c0f58f5aa7d421f8e76719eebba2c97
Autor:
Gaofeng Wu, Jishuang San, Huiping Pang, Yanting Du, Weiwei Li, Xiaoxin Zhou, Xuejie Yang, Jianmin Hu, Jiancheng Yang
Publikováno v:
Toxicon : official journal of the International Society on Toxinology. 215
Aflatoxin B1 (AFB1), which widely exists in soil and crops, is the most toxic aflatoxin and a carcinogen to humans and animals. The liver is the main organ that processes AFB1 and other mycotoxins and is also the main target of AFB1 toxicity. Taurine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9bce58a253860589d08df12776d9a2dd
https://pubmed.ncbi.nlm.nih.gov/35688267
https://pubmed.ncbi.nlm.nih.gov/35688267
Publikováno v:
Poultry Science, Vol 100, Iss 6, Pp 101135-(2021)
Meat quality characteristics, including juiciness, flavor, and tenderness, can be mostly attributed to the total muscle fat content, intramuscular fat (IMF), and the composition of its fatty acids, which are regulated by the balance between lipid upt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3a8c253a1b46680ecee925317464114
http://www.sciencedirect.com/science/article/pii/S0032579121001693
http://www.sciencedirect.com/science/article/pii/S0032579121001693
Autor:
Gaofeng Wu, Zaixiang Zhang, Jiancheng Yang, Mingxi Zhang, Jishuang San, Shuyang Bu, Jianmin Hu
Publikováno v:
Heliyon, Vol 7, Iss 1, Pp e06081-(2021)
Heliyon
Heliyon
Ca and P metabolic disorders during the egg-laying period can reduce egg production, impair eggshell quality, and even cause bone problems in hens; however, little is known regarding the capacity of duodenal and nephritic Ca and P absorption. Here, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cd45b3df53a0b43f6de506f542da79d
http://www.sciencedirect.com/science/article/pii/S2405844021001869
http://www.sciencedirect.com/science/article/pii/S2405844021001869
Background Meat quality characteristics, including juiciness, flavor, and tenderness, can be mostly attributed to the total muscle fat content, intramuscular fat (IMF), and the composition of its fatty acids (FAs), which are regulated by the balance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a582cded4357b85970306560c0f29538
https://doi.org/10.21203/rs.3.rs-32669/v1
https://doi.org/10.21203/rs.3.rs-32669/v1
