Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Sabine Janisch"'
Autor:
Watcharapong Naraballobh, Nares Trakooljul, Eduard Murani, Ronald Brunner, Carsten Krischek, Sabine Janisch, Michael Wicke, Siriluck Ponsuksili, Klaus Wimmers
Publikováno v:
PLoS ONE, Vol 11, Iss 9, p e0162485 (2016)
Variations in egg incubation temperatures can have acute or long-term effects on gene transcription in avian species. Altered gene expression may, in turn, affect muscle traits in poultry and indirectly influence commercial production. To determine h
Externí odkaz:
https://doaj.org/article/63fbb17362364f7999ed3a3c1db9841e
Autor:
Lisa Siekmann, Lisa Meier-Dinkel, Sabine Janisch, Brianne Altmann, Claudia Kaltwasser, Christian Sürie, Carsten Krischek
Publikováno v:
Foods, Vol 7, Iss 10, p 156 (2018)
Over 40 million day-old layer line cockerels are culled in Germany each year, due to economic reasons, leading to a recently instigated research focus on the potential of dual-purpose breeds as an alternative to conventional poultry husbandry, especi
Externí odkaz:
https://doaj.org/article/72cbbd4f1613436b93ffaf4384d365fb
Publikováno v:
Food Analytical Methods. 11:1773-1779
In scientific meat quality studies, pH values are usually determined either electrochemically with a pH meter or using the iodoacetate method. As only few studies have been published that directly compared both methods, in the present study pH values
Publikováno v:
European Poultry Science (EPS). 82
Autor:
Watcharapong Naraballobh, Michael Wicke, Carsten Krischek, Klaus Wimmers, Ronald M. Brunner, Sabine Janisch
Publikováno v:
Molecular Reproduction and Development. 83:71-78
Altering incubation temperature during embryogenesis has an impact on chicken embryo growth, but the underlying molecular mechanisms are not understood; the present study was performed to address these changes. Broiler eggs were incubated at low (36.
Publikováno v:
Poultry Science. 94:2581-2588
Eggs of broilers were initially incubated at 37.8°C, then at 38.8°C (group H) and 36.8°C (group L) between embryonic days 7 to 10 (time A) and days 10 to 13 (time B) and further incubated at 37.8°C until hatching. The chicks were fattened until d
Publikováno v:
Animal, Vol 12, Iss 6, Pp 1224-1231 (2018)
Broiler eggs were either incubated at 37.8°C during the whole incubation period (control), or at higher (38.8°C, group H) and lower temperatures (36.8°C, group L) from embryonic day (ED) 7 up to ED 10 (ED 7 to 10) or from ED 10 up to ED 13 (ED 10
Autor:
Steffen Weigend, Sabine Janisch, Ulrich Baulain, Ahmad Reza Sharifi, Martina Henning, Armin M. Scholz, Christin Habig, Henner Simianer
Publikováno v:
European Poultry Science (EPS). 81
1. Bone stability of five purebred layer lines differing in performance efficiency and phylogenetic origin was investigated within two housing systems. 2. Hens were kept in single cages or floor pens until the end of the 74 th week of age. At that ti
Publikováno v:
Animal, Vol 5, Iss 5, Pp 813-820 (2011)
Colour is an important quality parameter of broiler meat influencing the consumer buying behaviour. The alterations of the colour after slaughter are related to the oxidative status of the tissue. This in turn is influenced by an interaction between
Autor:
Carsten, Krischek, Sabine, Janisch, Watcharapong, Naraballobh, Ronald, Brunner, Klaus, Wimmers, Michael, Wicke
Publikováno v:
Molecular reproduction and development. 83(1)
Altering incubation temperature during embryogenesis has an impact on chicken embryo growth, but the underlying molecular mechanisms are not understood; the present study was performed to address these changes. Broiler eggs were incubated at low (36.