Zobrazeno 1 - 10
of 22
pro vyhledávání: '"MARGRA lamb"'
Autor:
Shedrach Benjamin Pewan, John Roger Otto, Robert Tumwesigye Kinobe, Oyelola Abdulwasiu Adegboye, Aduli Enoch Othniel Malau-Aduli
Publikováno v:
Frontiers in Veterinary Science, Vol 9 (2022)
Meat eating quality indices such as intramuscular fat content (IMF) and fat melting point (FMP) of the Longissimus thoracis et lumborum muscle and the feedlot performance, carcass traits, and commercial wholesale cuts of lot-fed Tattykeel Australian
Externí odkaz:
https://doaj.org/article/778fcf08876840cba6526de219866326
Autor:
Shedrach Benjamin Pewan, John Roger Otto, Robert Tumwesigye Kinobe, Oyelola Abdulwasiu Adegboye, Aduli Enoch Othniel Malau-Aduli
Publikováno v:
Biology, Vol 10, Iss 9, p 912 (2021)
The aim of this research was to evaluate the nutritional enhancement of omega-3 long-chain polyunsaturated fatty acid (n-3 LC-PUFA) composition of edible lamb Longissimus thoracis et lumborum muscle, heart, kidney, and liver in response to dietary su
Externí odkaz:
https://doaj.org/article/b12c552f80a4480cad2bc58a50fd2ba3
Autor:
Shedrach Benjamin Pewan, John Roger Otto, Robert Tumwesigye Kinobe, Oyelola Abdulwasiu Adegboye, Aduli Enoch Othniel Malau-Aduli
Publikováno v:
Antioxidants, Vol 9, Iss 11, p 1118 (2020)
Health-conscious consumers increasingly demand healthier, tastier, and more nutritious meat, hence the continuous need to meet market specifications and demand for high-quality lamb. We evaluated the longissimus dorsi muscle of 147 Tattykeel Australi
Externí odkaz:
https://doaj.org/article/600a21a364c141ed96a64def07bd5bae
Autor:
Alyssa M. Budd, Benjamin W.B. Holman, Michelle Lauren Elizabeth Henry, Felista W. Mwangi, Richard C. Edmunds, Robert T. Kinobe, Roger Huerlimann, John Roger Otto, Shedrach Benjamin Pewan, Aduli E. O. Malau-Aduli, Oyelola A. Adegboye
Publikováno v:
Foods, Vol 10, Iss 2288, p 2288 (2021)
Foods
Volume 10
Issue 10
Foods
Volume 10
Issue 10
Meat quality data can only be obtained after slaughter when selection decisions about the live animal are already too late. Carcass estimated breeding values present major precision problems due to low accuracy, and by the time an informed decision o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ae5e88326c839986e597361dead8a92
https://www.mdpi.com/2304-8158/10/10/2288
https://www.mdpi.com/2304-8158/10/10/2288
Autor:
John Roger Otto, Shedrach Benjamin Pewan, Aduli E. O. Malau-Aduli, Oyelola A. Adegboye, Robert T. Kinobe
Publikováno v:
Biology
Biology, Vol 10, Iss 912, p 912 (2021)
Volume 10
Issue 9
Biology, Vol 10, Iss 912, p 912 (2021)
Volume 10
Issue 9
The aim of this research was to evaluate the nutritional enhancement of omega-3 long-chain polyunsaturated fatty acid (n-3 LC-PUFA) composition of edible lamb Longissimus thoracis et lumborum muscle, heart, kidney, and liver in response to dietary su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::472a0204c82cbdf4c43f0ee371e9e696
https://pubmed.ncbi.nlm.nih.gov/34571789
https://pubmed.ncbi.nlm.nih.gov/34571789
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
Autor:
Aduli E. O. Malau-Aduli, Michelle Lauren Elizabeth Henry, Richard C. Edmunds, Roger Huerlimann, Felista W. Mwangi, Benjamin W.B. Holman, John Roger Otto, Shedrach Benjamin Pewan, Robert T. Kinobe, Alyssa M. Budd, Oyelola A. Adegboye
Publikováno v:
Genes
Genes, Vol 11, Iss 587, p 587 (2020)
Genes, Vol 11, Iss 587, p 587 (2020)
Meat eating quality with a healthy composition hinges on intramuscular fat (IMF), fat melting point (FMP), tenderness, juiciness, flavour and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) content. These health-beneficial n-3 LC-PUFA pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01c2f222cae12a761e82d3aff25342ba
https://pubmed.ncbi.nlm.nih.gov/32466330
https://pubmed.ncbi.nlm.nih.gov/32466330
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Robert T. Kinobe, Aduli E. O. Malau-Aduli, Oyelola A. Adegboye, John Roger Otto, Shedrach Benjamin Pewan
Publikováno v:
Antioxidants
Volume 9
Issue 11
Antioxidants, Vol 9, Iss 1118, p 1118 (2020)
Volume 9
Issue 11
Antioxidants, Vol 9, Iss 1118, p 1118 (2020)
Health-conscious consumers increasingly demand healthier, tastier, and more nutritious meat, hence the continuous need to meet market specifications and demand for high-quality lamb. We evaluated the longissimus dorsi muscle of 147 Tattykeel Australi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c7100b14b180e6a4519a083a42bd78b7
https://doi.org/10.3390/antiox9111118
https://doi.org/10.3390/antiox9111118