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Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey

Autor: Bentley James, Beaumont Catherine, Le Pottier Gilles, Rémignon Hervé, Astruc Thierry, Santé Véronique, Baéza Élisabeth, Berri Cécile, Le Bihan-Duval Élisabeth, Fernandez Xavier

Publikováno v: Genetics Selection Evolution, Vol 35, Iss 7, Pp 623-635 (2003)

Abstract Genetic parameters for meat quality traits and their relationships with body weight and breast development were estimated for a total of 420 male turkeys using REML. The birds were slaughtered in a commercial plant and the traits measured in

Externí odkaz: https://doaj.org/article/e86cf31bb06d489f8dc17f91853090c0

Proteomic analysis of two weight classes of mule duck 'foie gras' at the end of an overfeeding period

Autor: Lo, Bara, Marty-Gasset, Nathalie, Pichereaux, Carole, Bravo, Céline, Manse, Hélène, Domitile, Renaud, Rémignon, Hervé

Publikováno v: Frontiers in Physiology
Frontiers in Physiology, Frontiers, 2020, 11, pp.1-13. ⟨10.3389/fphys.2020.569329⟩

International audience; The weight of the liver is one of the important selection criteria in the quality of "foie gras". This factor is highly variable despite the fact that individuals are reared, overfed and slaughtered in the same way. In this st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::030fd1cf2498ec994e38083a64e6e5b6
https://hal.inrae.fr/hal-03265585

Evolution of liver fattening and foie gras technological yield during the overfeeding period in mule duck

Autor: Bonnefont, Cécile M D, Molette, Caroline, Lavigne, Franck, Manse, Hélène, Bravo, Céline, Lo, Bara, Rémignon, Hervé, Arroyo, Julien, Bouillier-Oudot, Michel

Publikováno v: Poultry Science 11 (98), 5724-5733. (2019)
Poultry Science
Poultry Science, Poultry Science Association, 2019, 98 (11), pp.5724-5733. ⟨10.3382/ps/pez359⟩

International audience; In foie gras production the technological yield after the cooking process is one of the main issues of processors as it is closely linked to the cooking melting rate. This rate is subjected to strict laws and regulations since

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::039a35012e3460c3f77762bd18610ad5
http://prodinra.inra.fr/record/489639