Zobrazeno 1 - 10
of 62
pro vyhledávání: '"R. Babile"'
Publikováno v:
Animal, Vol 1, Iss 7, Pp 983-988 (2007)
The quality of the attachment of meat to bone is often reported to be insufficient by more and more poultry’s consumers. This is particularly true for thigh meat in broilers. The aim of this study was to compare muscle to bone attachment (namely, t
Externí odkaz:
https://doaj.org/article/6cb85a038b4b4e5a90aae7851419e0de
Publikováno v:
Revue d’Elevage et de Médecine Vétérinaire des Pays Tropicaux, Vol 35, Iss 4 (1982)
Les auteurs analysent les résultats enregistrés de 1960 à 1978 au Centre National de Recherches Zootechniques de Sotuba (Mali) concernant la productivité en lait et viande de métis obtenus par croisement des races bovines locales (N'Dama et Zéb
Externí odkaz:
https://doaj.org/article/301a1b10d1d24b0eb8534277f84a2660
Publikováno v:
Poultry Science
Poultry Science, Poultry Science Association, 2004, 83, pp.1750-1757
Poultry Science, Poultry Science Association, 2004, 83, pp.1750-1757
This experiment aimed to study the effect of ultimate pH (pH(u)) on the biochemical and physicochemical characteristics of turkey breast muscle with normal rate of postmortem pH fall. Five hundred turkey toms (12 wk old, 10 kg live weight) were rando
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc6988e5b3fac9803c281adca0395f49
https://doi.org/10.1093/ps/83.10.1750
https://doi.org/10.1093/ps/83.10.1750
Publikováno v:
Meat Science. 63:525-532
The aim of the present study was to validate an experimental model which surely generates pale, soft, exudative (PSE) turkey meat. Immediately after exsanguination, Pectoralis major (n=15) were kept at various temperatures (4, 20 or 40 °C) for 6 h.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a71ca1e56975692aee5076dcdc137ea0
https://doi.org/10.1016/s0309-1740(02)00114-6
https://doi.org/10.1016/s0309-1740(02)00114-6
Publikováno v:
Reproduction Nutrition Development
Reproduction Nutrition Development, EDP Sciences, 2003, 43 (1), pp.105-115. ⟨10.1051/rnd:2003009⟩
Reproduction Nutrition Development, EDP Sciences, 2003, 43, pp.105-115
Reproduction Nutrition Development, EDP Sciences, 2003, 43 (1), pp.105-115. ⟨10.1051/rnd:2003009⟩
Reproduction Nutrition Development, EDP Sciences, 2003, 43, pp.105-115
International audience; The aim of this experiment was to study the consequences of precise feeding on the myofibre characteristics and metabolic traits of the breast muscle (Pectoralis major, Pm) of Muscovy ducks. Twenty-four samples of breast muscl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66390e487c2f76c157e1d3d99bc44567
https://doi.org/10.1051/rnd:2003009
https://doi.org/10.1051/rnd:2003009
Autor:
N. Millet, Hervé Rémignon, P. Berge, G. Le Pottier, E. Lebihan-Duval, Xavier Fernandez, R. Babile, V. Sante, Thierry Astruc, Cécile Berri, Elisabeth Baéza
Publikováno v:
British Poultry Science
British Poultry Science, Taylor & Francis, 2001, 42, pp.462-469
British Poultry Science, Taylor & Francis, 2001, 42, pp.462-469
1. A standard (FG, fast-growing), a black local or 'label', type (SG, slow-growing) turkey line, and the crossbreed between these two lines were compared for muscle post-mortem metabolism and related meat quality traits. 2. Ninety male turkeys (30 of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ccde8d4bd8657ae1f38c20489487bd5
https://doi.org/10.1080/00071660120070604
https://doi.org/10.1080/00071660120070604
Publikováno v:
Meat Science. 56:337-343
Forty-five male turkeys were bred to 15 weeks of age. At this age, the birds weighed 4, 6 and 8 kg depending on their genetic origin. At 3 min and 24 h post mortem samples from the pectoralis major (PM) and iliotibialis lateralis (ITL) muscles were e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b954c7386e3b64e3cef17d052ff8587
https://doi.org/10.1016/s0309-1740(00)00059-0
https://doi.org/10.1016/s0309-1740(00)00059-0
Publikováno v:
Connective Tissue Research
Connective Tissue Research, Taylor & Francis, 2008, 49 (2), pp.76-84. ⟨10.1080/03008200801913593⟩
Connective Tissue Research, Taylor & Francis, 2008, 49 (2), pp.76-84. ⟨10.1080/03008200801913593⟩
The aim of our experiment was to study the effects of physical activities on the biochemical and biomechanical properties of tendons in 12 standard (S) broilers and 12 Label Rouge (LR) chickens. In the two types of birds no differences were found bet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::096d83c18d77cae85432beb7744e1c34
https://pubmed.ncbi.nlm.nih.gov/18382893
https://pubmed.ncbi.nlm.nih.gov/18382893
Publikováno v:
Poultry science. 85(12)
In the present study, we artificially generated pale, soft, exudative turkey meat by holding muscles immediately after death at 40 degrees C for 6 h. Two genetic types (BUT9 and Label) were compared. When muscles were kept at 40 degrees C, BUT9 muscl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edf618bfad57318fdeb2f73ce14212da
https://pubmed.ncbi.nlm.nih.gov/17135686
https://pubmed.ncbi.nlm.nih.gov/17135686
Publikováno v:
World's Poultry Science Journal
World's Poultry Science Journal, Cambridge University Press (CUP), 2006, 62 (1), pp.123-130. ⟨10.1079/WPS200589⟩
World's Poultry Science Journal, Cambridge University Press (CUP), 2006, 62 (1), pp.123-130. ⟨10.1079/WPS200589⟩
From a paper presented at the XVIIth European Symposium on the Quality of Poultry Meat, 23–26 May 2005, Doorwerth, The Netherlands; International audience; If proteins are the functional units of almost all biological processes, the proteome repres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31ef638189098d1ca522a4519f38876c
https://hal.inrae.fr/hal-02655709
https://hal.inrae.fr/hal-02655709
