Zobrazeno 1 - 10
of 32
pro vyhledávání: '"T.G. Althen"'
Publikováno v:
The Professional Animal Scientist. 21:75-80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f0a73f1bb55d9a0440e33b95db79d68
https://doi.org/10.15232/s1080-7446(15)31185-2
https://doi.org/10.15232/s1080-7446(15)31185-2
Publikováno v:
The Professional Animal Scientist. 13:112-117
Intramuscular (i.m.) adipose tissue samples were taken from the deep pectoral (DP), Longissimus (ML), and Gluteus medius (GM) of 96 barrows (n = 48) and gilts (n = 48) in four replications to evaluate the effects of various dietary fat sources, anato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c56dcb02a277eb6c5c7822c82000a14e
https://doi.org/10.15232/s1080-7446(15)31862-3
https://doi.org/10.15232/s1080-7446(15)31862-3
Publikováno v:
The Professional Animal Scientist. 12:32-36
An experiment consisting of six dietary treatments in four replications: 1) control (C); 2) 40% rice bran (RB); 3) 10% poultry fat (PF); 4) 10% lard (L); 5) 10% restaurant grease; and 6) 10% animal-vegetable fat blend (AV), was conducted to evaluate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83bcb89774222bb7f4f2541e482a6162
https://doi.org/10.15232/s1080-7446(15)32479-7
https://doi.org/10.15232/s1080-7446(15)32479-7
Publikováno v:
Journal of Food Science. 56:859-860
Twenty-four barrows were randomly divided into two groups. One group received daily subcutaneous injections of 70 μg porcine somatotropin (pST)/kg body weight (BW) from 40 kg BW until slaughter (108 kg BW). The second group received daily equal volu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0294338dbd9a46d273f4c12a96ed12c2
https://doi.org/10.1111/j.1365-2621.1991.tb05400.x
https://doi.org/10.1111/j.1365-2621.1991.tb05400.x
Publikováno v:
Journal of Food Science. 51:1166-1168
Nonvacuum (NV), vacuum (V) or nitrogen back flush (NB) processing conditions during intermittent tumbling (10 min/hr) were compared for effects on the characteristics of restructured cured beef. Meat in a NV atmosphere exhibited higher (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b64c965817eb2bf09dc9ced69e6fffe
https://doi.org/10.1111/j.1365-2621.1986.tb13074.x
https://doi.org/10.1111/j.1365-2621.1986.tb13074.x
Autor:
R.J. Gerrits, T.G. Althen
Publikováno v:
Endocrinology. 99(2)
The metabolic clearance rate (MCR) and the secretion rate (SR) of porcine growth hormone (pGH) have been examined in swine rendered genetically either lean or obese after 18 generations of selection for or against backfat thickness. At 15 weeks of ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21090fffe22be0ac90ec435bc164c249
https://pubmed.ncbi.nlm.nih.gov/954651
https://pubmed.ncbi.nlm.nih.gov/954651
Autor:
T.G. Althen, R.J. Gerrits
Publikováno v:
Journal of dairy science. 55(3)
Polyacrylamide vertical gel electrophoresis was used to separate an unidentified whey protein variant of sow's milk. The protein which migrates to the area directly below the β -casein fraction of sow's milk was identified as the whey 2 region. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46eaa220713d0620c7f3d0d949047882
https://pubmed.ncbi.nlm.nih.gov/5062251
https://pubmed.ncbi.nlm.nih.gov/5062251
Publikováno v:
Journal of Food Science. 52:543-544
The effects of different tumbling speeds (5, 10, 15, and 20 rpm) during 12 hr intermittent tumbling (10 min/hr) on the characteristics of a restructured cured beef product were studied. There were no differences (P>0.05) among the various treatment m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d4b6a5a2d553143df4b2a375483cfcd
https://doi.org/10.1111/j.1365-2621.1987.tb06670.x
https://doi.org/10.1111/j.1365-2621.1987.tb06670.x
Publikováno v:
Journal of Food Science. 53:1570-1571
Effects of the following processing methods: (A) pumped whole muscle, (B) masserated muscle with curing solution added, or (C) ground muscle with the curing solution added, on the characteristics of tumbled cure beef were investigated. Product A exhi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7a824431819f9a1f531b7436884115a
https://doi.org/10.1111/j.1365-2621.1988.tb09327.x
https://doi.org/10.1111/j.1365-2621.1988.tb09327.x
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