Zobrazeno 1 - 10
of 2 239
pro vyhledávání: '"Nute, G."'
Publikováno v:
In Livestock Science February 2014 160:1-11
Autor:
Sevane, Natalia, Armstrong, E., Wiener, P., Pong Wong, R., Dunner, S., Alberti, P., Amarger, Valérie, Delourme, Didier, Levéziel, Hubert, Boitard, Simon, Mangin, Brigitte, Canon, J., Checa, M.L., Dunner, Susana, Garcia, David, Miranda, M.E., Pérez, R., Christensen, M., Crisa, A., Marchitelli, Cinzia, Valentini, A., Failla, S., GIGLI, S., Hocquette, Jean-François, Nute, G., Richardson, I., Olleta, J.L., Panea, Begoña, Sanudo, Carlos, Razzaq, N., Renand, Gilles, Williams, J.L.
Publikováno v:
Molecular Biology Reports
Molecular Biology Reports, Springer Verlag, 2014, 41 (7), pp.4721-4731. ⟨10.1007/s11033-014-3343-y⟩
Molecular Biology Reports, Springer Verlag, 2014, 41 (7), pp.4721-4731. ⟨10.1007/s11033-014-3343-y⟩
International audience; Current customers' demands focus on the nutritional and sensory quality of cattle meat. Candidate gene approach allows identification of genetic polymorphisms that have a measurable effect on traits of interest. The aim of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae3050e59e4ff10b317638b3bd9dad81
https://doi.org/10.1007/s11033-014-3343-y
https://doi.org/10.1007/s11033-014-3343-y
Autor:
Wu, Jindi1 (AUTHOR), He, Xige1,2 (AUTHOR), Yun, Xueyan1 (AUTHOR), Qi, Mei1 (AUTHOR), Menghe, Buren3 (AUTHOR), Chen, Lu1 (AUTHOR), Han, Yunfei1 (AUTHOR), Huang, Yajuan1 (AUTHOR), Wang, Mingxu1 (AUTHOR), Sha, Rina1 (AUTHOR), Borjigin, Gerelt1 (AUTHOR) bor_gerelt07@imau.edu.cn
Publikováno v:
Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p7591-7606. 16p.
Autor:
Carvalho JM; Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, Brazil., Carvalho LM; Department of Food Engineering, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, Brazil., Rocha TCD; Graduate Program of Food Science and Technology, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, Brazil., Galvão MS; Department of Food Engineering, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, Brazil., Pedrão MR; Graduate Program of Food Technology, Federal University of Technology-Paraná (UTFPR), Londrina, Paraná, Brazil., Lemos ALDSC; Meat Technology Center, Institute of Food Technology (ITAL), Campinas, São Paulo, Brazil., Madruga MS; Department of Food Engineering, Technology Center, Federal University of Paraiba (UFPB), João Pessoa, Paraiba, Brazil.
Publikováno v:
Journal of food science [J Food Sci] 2024 Nov 18. Date of Electronic Publication: 2024 Nov 18.
Publikováno v:
Karamichou, E, Richardson, R I, Nute, G R, Gibson, K P & Bishop, S C 2006, ' Genetic analyses and quantitative trait loci detection, using a partial genome scan, for intramuscular fatty acid composition in Scottish Blackface sheep ', Journal of Animal Science, vol. 84, no. 12, pp. 3228-3238 . https://doi.org/10.2527/jas.2006-204
Genetic parameters for LM fatty acid composition were estimated in Scottish Blackface sheep, previously divergently selected for carcass lean content (LEAN and FAT lines). Furthermore, QTL were identified for the same fatty acids. Fatty acid phenotyp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3094::26016b15e26788ca5987766c09fa3227
https://www.pure.ed.ac.uk/ws/files/14364354/Genetic_analyses_and_quantitative_trait_loci_detection.pdf
https://www.pure.ed.ac.uk/ws/files/14364354/Genetic_analyses_and_quantitative_trait_loci_detection.pdf
Publikováno v:
Ngapo, T M, Dransfield, E, Martin, J-F, Bredahl, L & Nute, G R 2004, ' Consumer perceptions- pork and pig production: Insights from France, England, Sweden and Denmark ' Meat Science, vol. 66, no. 1, pp. 125-134 .
Consumer focus groups in France, England, Sweden and Denmark were used to obtain insights into the decision-making involved in the choice of fresh pork and attitudes towards today's pig production systems. Many positive perceptions of pork meat were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pure_au_____::3c7c82993a0b2bbbb070176d6ed5f35a
https://pure.au.dk/portal/da/publications/consumer-perceptions-pork-and-pig-production-insights-from-france-england-sweden-and-denmark(36464500-bff1-11db-839f-000ea68e967b).html
https://pure.au.dk/portal/da/publications/consumer-perceptions-pork-and-pig-production-insights-from-france-england-sweden-and-denmark(36464500-bff1-11db-839f-000ea68e967b).html
Autor:
San-Julián, R., Campo, M. M., Nute, G., Montossi, F., Font-i-Furnols, M., Guerrero, L., Oliver, M. A., Sañudo, C.
Publikováno v:
Spanish Journal of Agricultural Research; Vol 10, No 3 (2012); 712-716
The main goal of this study was to characterize and compare the organoleptic quality of beef from Uruguay and from three European countries. In Uruguay, 40 Hereford steers were raised exclusively under grazing conditions up to either two or three yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=revistascien::6c9a9c8447efcd55e3307179fb197564
http://revistas.inia.es/index.php/sjar/article/view/2464
http://revistas.inia.es/index.php/sjar/article/view/2464
Autor:
Al-Moadhen, Hussein1 (AUTHOR) halmoad2@une.edu.au, Lees, Jarrod C.1,2 (AUTHOR) j.lees@uq.edu.au, van der Werf, Julius H. J.1 (AUTHOR) jvanderw@une.edu.au, McGilchrist, Peter1 (AUTHOR) pmcgilc2@une.edu.au
Publikováno v:
Animals (2076-2615). Sep2024, Vol. 14 Issue 18, p2628. 12p.
Publikováno v:
Feed Industry. 2024, Vol. 45 Issue 17, p37-41. 5p.
Autor:
Rolinec, Michal1 michal.rolinec@uniag.sk, Gálik, Branislav1, Šimko, Milan1, Juráček, Miroslav1, Hanušovský, Ondrej1, Kanka, Tomáš2, Mixtajová, Eva1, Kalúzová, Mária1, Drotárová, Stanislava1, Kapusniaková, Mária1, Slobodová, Miroslava1, Schubertová, Zuzana3
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Aug/Sep2024, Vol. 14 Issue 1, p1-5. 5p.