Zobrazeno 1 - 10
of 5 526
pro vyhledávání: '"Loin"'
Autor:
Gondová Martina, Zigo František, Farkašová Zuzana, Vargová Mária, Lacková Zuzana, Regecová Ivana, Récky Andrej, Pecka-Kielb Ewa
Publikováno v:
Folia Veterinaria, Vol 68, Iss 3, Pp 52-59 (2024)
Due to insufficient appreciation for the breeding of dairy sheep, breeds of sheep without market milk production have started to gain popularity in Slovakia. Particularly, meat breeds are coming to the forefront, with their breeding being less demand
Externí odkaz:
https://doaj.org/article/578755bffe0e4d93a2b6dfc80ca9b642
Autor:
KAPLAN, ALICE (AUTHOR)
Publikováno v:
Nation. 2/23/2015, Vol. 300 Issue 8, p27-32. 5p. 1 Color Photograph.
Publikováno v:
Journal of Animal Science and Technology, Vol 66, Iss 3, Pp 587-602 (2024)
This research was conducted to study the effects of organic selenium (Se) supplements at different levels on pork loin quality during storage. Fifteen pork loins were procured randomly from three groups, Con (fed basal diet), Se15 (fed 0.15 ppm organ
Externí odkaz:
https://doaj.org/article/ab98032eb9d34749b5fdf41a5302089d
Autor:
Calico, Joy H.
Publikováno v:
Contemporary Music Review. Jun-Aug2019, Vol. 38 Issue 3/4, p389-417. 29p.
Autor:
Wallenbrock, Nicole Beth1 nbwallen@syr.edu
Publikováno v:
French Politics, Culture & Society. Mar2018, Vol. 36 Issue 1, p103-127. 25p.
Autor:
Lidia Kurp, Marzena Danowska-Oziewicz
Publikováno v:
Applied Sciences, Vol 14, Iss 20, p 9562 (2024)
Cooking with the sous vide method preserves nutritional value and maintains desirable sensory qualities of food, thanks to vacuum-sealed heat treatment at controlled low temperatures. In meat, the right combination of temperature and time is critical
Externí odkaz:
https://doaj.org/article/5eeaafaaceee4173994d648ad71d81bf
Autor:
Menghao Luan, Donglin Ruan, Yibin Qiu, Yong Ye, Shenping Zhou, Jifei Yang, Ying Sun, Fucai Ma, Zhenfang Wu, Jie Yang, Ming Yang, Enqin Zheng, Gengyuan Cai, Sixiu Huang
Publikováno v:
Animal Bioscience, Vol 36, Iss 6, Pp 861-868 (2023)
Objective Loin muscle area (LMA) is an important target trait of pig breeding. This study aimed to identify single nucleotide polymorphisms (SNPs) and genes associated with LMA in the Duroc×(Landrace×Yorkshire) crossbred pigs (DLY). Methods A genom
Externí odkaz:
https://doaj.org/article/b187135ee2944001a80019547dc45fa1
Autor:
Cheorun Jo, Dongheon Lee, Doo Yeon Jung, Hyun Jung Lee, Ji Won Kim, Jong Hyun Jung, Ki-Chang Nam, Sung-Sil Moon
Publikováno v:
Meat and Muscle Biology, Vol 7, Iss 1 (2023)
The objective of this study was to evaluate the effect of lairage on the metabolomic profiles and physicochemical quality of pork loin. The castrated commercial Landrace×Yorkshire×Duroc (LYD) pigs were assigned into 2 groups: slaughter without lair
Externí odkaz:
https://doaj.org/article/049b7e5440434f6fa5331d0875785ea1
Autor:
Ivonete Ferreira da Silva, Glayciane Costa Gois, Mário Adriano Ávila de Queiroz, Mario Luiz Chizzotti, Rafael Torres de Souza Rodrigues
Publikováno v:
Acta Scientiarum: Animal Sciences, Vol 46, Iss 1 (2023)
The aim was to evaluate the correlation and develop regression equations for the body composition of sheep of different sex classes, obtained by the comparative slaughter method, using the composition of the neck region and loin eye area (LEA). Forty
Externí odkaz:
https://doaj.org/article/903540c66eb144b78cd231af68802e3b