Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Valentina BONFATTI"'
Publikováno v:
Animal Research and One Health, Vol 2, Iss 4, Pp 417-430 (2024)
Abstract Milk mid‐infrared (MIR) spectra have been shown to provide valuable information on a wide range of traits to be used in dairy cattle breeding programs. Selecting the most informative variables from complex data can improve the prediction a
Externí odkaz:
https://doaj.org/article/ef9504b02f5a4097b1020b0b7dc0d657
Publikováno v:
Animals, Vol 14, Iss 13, p 1983 (2024)
Dissecting the genetics of production traits in livestock is of outmost importance, both to understand biological mechanisms underlying those traits and to facilitate the design of selection programs incorporating that information. For the pig indust
Externí odkaz:
https://doaj.org/article/b57d4acafd7c4419be8e84c910a25fb7
Publikováno v:
Animals, Vol 13, Iss 15, p 2445 (2023)
Selecting pigs with reduced ability to accumulate boar taint (BT) compounds in their tissues is an alternative to male surgical castration. As the majority of slaughter pigs are crossbred, before selecting against BT in purebreds, it is essential to
Externí odkaz:
https://doaj.org/article/7def15482160464080e8c15c0e776095
Publikováno v:
Animals, Vol 13, Iss 15, p 2450 (2023)
With a perspective future ban on surgical castration in Europe, selecting pigs with reduced ability to accumulate boar taint (BT) compounds (androstenone, indole, skatole) in their tissues seems a promising strategy. BT compound concentrations were q
Externí odkaz:
https://doaj.org/article/fba4f9d8c47f46299ffd08fc14209cc6
Publikováno v:
Animals, Vol 12, Iss 12, p 1499 (2022)
Strategies to control boar taint (BT) in meat relies on the reduction of skatole, indole, and androstenone concentration. This might have unfavorable effects on the libido of breeding boars. The association between BT compound concentration in backfa
Externí odkaz:
https://doaj.org/article/2ed64322262546f2921026dec17219f0
Publikováno v:
Animals, Vol 12, Iss 7, p 814 (2022)
Selection to reduce ham weight losses during dry-curing (WL) requires individual traceability of hams throughout dry-curing, with high phenotyping costs and long generation intervals. Infrared spectroscopy enables cost-effective, high-throughput phen
Externí odkaz:
https://doaj.org/article/5dee46f388ed477cad610af18f32449a
Autor:
Sara Faggion, Daniela Bertotto, Valentina Bonfatti, Matteo Freguglia, Luca Bargelloni, Paolo Carnier
Publikováno v:
Animals, Vol 12, Iss 3, p 367 (2022)
In European sea bass (Dicentrarchus labrax L.), the viral nervous necrosis mortality (MORT), post-stress cortisol concentration (HC), antibody titer (AT) against nervous necrosis virus and body weight (BW) show significant heritability, which makes s
Externí odkaz:
https://doaj.org/article/ec70399d6c2348f6a96379925097e7d9
Autor:
Isaac Hyeladi Malgwi, Luigi Gallo, Veronika Halas, Valentina Bonfatti, Giuseppe Carcò, Celio Paolo Sasso, Paolo Carnier, Stefano Schiavon
Publikováno v:
Animals, Vol 11, Iss 8, p 2447 (2021)
Italian dry-cured ham production requires pigs to be slaughtered at 160 ± 16 kg at 9 months of age (control, C). The study explored three alternatives, based on different feeding conditions: (1) allowing pigs to express their growth potential by let
Externí odkaz:
https://doaj.org/article/e7b6039ac04c43958327a16b3bd9a0e2
Publikováno v:
Animals, Vol 11, Iss 2, p 481 (2021)
Neglecting dominance effects in genetic evaluations may overestimate the predicted genetic response achievable by a breeding program. Additive and dominance genetic effects were estimated by pedigree-based models for growth, carcass, fresh ham and dr
Externí odkaz:
https://doaj.org/article/0e8d8a307f834713886ea2bdd58b3b98
Autor:
Luigi Gallo, Fabio Maretto, Valentina Bonfatti, Andrea Albera, Giovanni Bittante, Cinzia Ribeca
Publikováno v:
Italian Journal of Animal Science, Vol 8, Iss 2s, Pp 132-134 (2010)
This study aimed to investigate the variability of 15 genes chosen according to their function as markers of meat quality traits in Piemontese cattle. Meat samples of Longissimus thoracis muscle and data on carcass weight (CW), shear force (SF), cook
Externí odkaz:
https://doaj.org/article/a779a65e44ac4ba0baa64d4e2a4be186