Zobrazeno 1 - 10
of 41
pro vyhledávání: '"M. HONKAVAARA"'
Publikováno v:
Agricultural and Food Science, Vol 16, Iss 3 (2008)
The effects of the carbohydrate composition of finishing diet (fed from 80 to 107 kg of body weight) and the length of pre-slaughter fasting on pork quality were studied in a 2 × 2 factorial experiment with 80 crossbred pigs. The control finishing d
Externí odkaz:
https://doaj.org/article/3658f756a2df4ef385f3ed18389d51c4
Publikováno v:
Agricultural and Food Science, Vol 19, Iss 3 (2008)
The objective of the present study was to compare the colour, chemical composition, meat quality and fatty acid profile of the longissimus dorsi (LD) muscle of growing bulls housed in an insulated tie-stall, an uninsulated barn or a forest paddock. T
Externí odkaz:
https://doaj.org/article/f1aa47b9261e4ba194480232956ed18e
Publikováno v:
Agricultural and Food Science, Vol 16, Iss 2 (2008)
Selection potential for meat quality of economically important loin (longissimus) and ham muscles (adductor, semimembranosus, biceps femoris) has been assessed. Ultimate pH (pHu), meat colour (lightness, redness and yellowness), drip loss and two vis
Externí odkaz:
https://doaj.org/article/22dbabbe2af34864aa70af4ddbb450dc
Publikováno v:
Agricultural and Food Science, Vol 20, Iss 2 (2008)
The aim of the present experiment was to study the effects of (1) digestibility of grass-red clover silage (GCS) and (2) concentrate protein concentration on the performance, eating quality and economy of Hereford bulls during a six months pre-slaugh
Externí odkaz:
https://doaj.org/article/b889b50dc4ef43678bc8c089bc307898
Autor:
Heta, Turunen, Marja R, Raekallio, Juhana M, Honkavaara, Flavia, Restitutti, Ira J, Kallio-Kujala, Magdy, Adam, Katri, Nevanperä, Mika, Scheinin, Sofia K, Männikkö, Heidi J, Hautajärvi, Paula, Larenza Menzies, Outi M, Vainio
Publikováno v:
American journal of veterinary research. 80(10)
To investigate the cardiovascular and sedation reversal effects of IM administration of atipamezole (AA) in dogs treated with medetomidine hydrochloride (MED) or MED and vatinoxan (MK-467).8 purpose-bred, 2-year-old Beagles.A randomized, blinded, cro
Autor:
Juhana M, Honkavaara, Marja R, Raekallio, Pernilla M, Syrja, Bruno H, Pypendop, Heather K, Knych, Ira J, Kallio-Kujala, Outi M, Vainio
Publikováno v:
Veterinary anaesthesia and analgesia. 47(1)
To quantify the peripheral selectivity of vatinoxan (L-659,066, MK-467) in dogs by comparing the concentrations of vatinoxan, dexmedetomidine and levomedetomidine in plasma and central nervous system (CNS) tissue after intravenous (IV) coadministrati
Publikováno v:
Grass and Forage Science. 72:220-233
The objective of the study was to determine the effects of silage plant species and cattle breed on performance and meat quality of finishing bulls. A feeding experiment was conducted using thirty Aberdeen Angus (AA) and thirty Nordic Red (NR) bulls.
Autor:
Daniela Casoni, J M Honkavaara, Marja Raekallio, Ira Janika Kallio-Kujala, Heta Turunen, Heidi Hautajärvi, Outi Vainio, Kati Salla
The aim of this study was to investigate the clinical usefulness of MK-467 (vatinoxan; L-659'066) in dogs sedated for diagnostic imaging with medetomidine-butorphanol. It was hypothesised that MK-467 would alleviate bradycardia, hasten drug absorptio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6eaabb9eb58d7005285c0791db49926f
http://hdl.handle.net/10138/299961
http://hdl.handle.net/10138/299961
Autor:
Magdy, Adam, Marja R, Raekallio, Kati M, Salla, Juhana M, Honkavaara, Sofia, Männikkö, Mika, Scheinin, Marena, Kajula, Sari H, Mölsä, Outi M, Vainio
Publikováno v:
American journal of veterinary research. 79(9)
OBJECTIVE To evaluate effects of the peripherally acting α
Publikováno v:
Agricultural and Food Science
Agricultural and Food Science, Vol 16, Iss 2 (2008)
Agricultural and Food Science, Vol 16, Iss 2 (2008)
Selection potential for meat quality of economically important loin (longissimus) and ham muscles (adductor, semimembranosus, biceps femoris) has been assessed. Ultimate pH (pHu), meat colour (lightness, redness and yellowness), drip loss and two vis