Zobrazeno 1 - 10
of 10 691
pro vyhledávání: '"Longissimus"'
Autor:
Bianca Maria Madescu, Roxana Lazar, Ioana Bolohan, Madalina Alexandra Davidescu, Diana Remina Manoliu, Narcisa Alina Postolache, Marius Mihai Ciobanu, Paul Corneliu Boisteanu
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 57, Iss 2, Pp 176-180 (2024)
This study aimed to measure the pH of meat from both male and female Aubrac cattle. The study focused on the M. Semitendinosus and M. Longissimus dorsi muscles, comparing the pH values of the meat recorded at 0-, 24-, and 48-hours postmortem. Regardi
Externí odkaz:
https://doaj.org/article/266461ea203242648875de148cb5587d
Autor:
Julien Soulat, Valérie Monteils
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 1439-1453 (2024)
Here we used individual data on three cattle categories (young bulls, n = 154; heifers, n = 154; and cull cows, n = 341). As rearing managements are very specific to the animal category, a model was developed for each category of cattle, using binomi
Externí odkaz:
https://doaj.org/article/1e06eb7345644fba91c21df28176060d
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 205-213 (2024)
In order to investigate the regulatory effect of B-cell lymphoma-2 (Bcl-2) on cell apoptosis and water retention in postmortem Qinchuan beef, the longissimus dorsi muscle of Qinchuan cattle was injected with either 200 μmol/L glycochenodeoxycholic a
Externí odkaz:
https://doaj.org/article/d13e054515704cbabd43824ff4965bc8
Publikováno v:
World Rabbit Science, Vol 32, Iss 2, Pp 99-108 (2024)
Pistachios, a delicacy food product produced mostly in Sicily, generate significant amounts of skins during processing. This by-product has been incorporated in growing/finishing rabbit diet formulations. Hence, the aim of this study was to investiga
Externí odkaz:
https://doaj.org/article/531955ffdaad4204bf36171e541c05a0
Autor:
Lanlan Yi, Qiuyan Li, Junhong Zhu, Wenjie Cheng, Yuxiao Xie, Ying Huang, Hongye Zhao, Meilin Hao, Hongjiang Wei, Sumei Zhao
Publikováno v:
BMC Genomics, Vol 25, Iss 1, Pp 1-17 (2024)
Abstract Background Global per capita meat consumption continues to rise, especially pork. Meat quality is influenced by the content of intramuscular fat (IMF) as a key factor. The longissimus dorsi muscle of Dahe pigs (DHM, IMF: 7.98% ± 1.96%) and
Externí odkaz:
https://doaj.org/article/db762904771f4c168e638e64d5fe8fd8
Autor:
Klavdija Poklukar, Anja Erbežnik, Gregor Fazarinc, Kevin Kress, Nina Batorek-Lukač, Martin Škrlep, Volker Stefanski, Marjeta Čandek-Potokar, Milka Vrecl
Publikováno v:
Veterinary and Animal Science, Vol 25, Iss , Pp 100383- (2024)
This study examined the effects of immunocastration and surgical castration on the histomorphometric and transcriptome traits of the porcine skeletal muscle. We hypothesized that the differences in duration of androgen deprivation resulting from diff
Externí odkaz:
https://doaj.org/article/45a146b5a5bc4c8dae1259d626a0ac2b
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 38-44 (2024)
To investigate the effect of basal immunoglobulin (BSG) expression during postmortem maturation on meat quality, changes in quality indicators such as pH, cooking loss and myofibril fragmentation index (MFI), as well as energy substance and BSG conte
Externí odkaz:
https://doaj.org/article/eabe36e3d5ac4ecfacbf6f964394a9e7
Publikováno v:
Shipin Kexue, Vol 45, Iss 6, Pp 48-54 (2024)
In order to explore the effects of basigin (BSG) on the mitogen activated protein kinase (MAPK) signaling pathway and apoptosis in Qinchuan cattle muscle during postmortem maturation, the changes in BSG and related differentially expressed proteins w
Externí odkaz:
https://doaj.org/article/8452bc9d4ce94b9194c6797909c110d0
Autor:
John Roger Otto, Felista Waithira Mwangi, Shedrach Benjamin Pewan, Oyelola Abdulwasiu Adegboye, Aduli Enoch Othniel Malau-Aduli
Publikováno v:
BMC Veterinary Research, Vol 20, Iss 1, Pp 1-15 (2024)
Abstract Background We investigated breed and gender variations in the compositions of long-chain (≥ C20) omega-3 polyunsaturated fatty acids (LC omega-3 PUFA), fat melting point (FMP) and intramuscular fat (IMF) contents in biopsy samples of the M
Externí odkaz:
https://doaj.org/article/2aefecf20d6140dda007da42a31c4ca9