Zobrazeno 1 - 10
of 1 879
pro vyhledávání: '"meat tenderness"'
Autor:
Thu Nu Anh Le, Huong Thi Duong, Phuong Thi Lan Le, Thuong Thi Nguyen, Thuan Thi Duy Phan, Phung Dinh Le, Van Huu Nguyen
Publikováno v:
Veterinary World, Vol 17, Iss 10, Pp 2295-2303 (2024)
Background and Aim: A Luoi Yellow cattle is an indigenous cattle breed that is raised in the A Luoi District, Vietnam, characterized by its small body size, high adaptability, and meat quality favored by domestic consumers. Marker-assisted selection
Externí odkaz:
https://doaj.org/article/a65d9d2c81e04a13bc606250993e046b
Publikováno v:
Poultry Science, Vol 103, Iss 11, Pp 104176- (2024)
ABSTRACT: This study was conducted to evaluate the effects of walnut green husk extract (WGHe) on the growth performance, meat quality, antioxidative status, gut morphology, and microbiota diversity of broilers. A total of 216 one-day-old broilers we
Externí odkaz:
https://doaj.org/article/cb920cf55cb34127bf35909b9731efd0
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 1, Pp 40-52 (2024)
The meat industry is one of the most dynamic and competitive sectors of the food industry. As the global population keeps on growing and the demand for protein does the same, the consumers define ever higher standards of quality for the meat producer
Externí odkaz:
https://doaj.org/article/fff0602754b44969a9df16ab589e8e36
Autor:
D. M. Andreeva, M. G. Mykhalko, B. V. Gutyj, A. M. Shostya, I. H. Lumedze, S. O. Usenko, T. S. Lumedze
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки, Vol 26, Iss 100, Pp 49-56 (2024)
The article investigated the dependence of the histological structure of m. Longissimus thoracis muscle in immunocastrated pigs vaccinated with the “Improvak” vaccine from the company “Zoetis”, USA, and in non-castrated pigs fattened under th
Externí odkaz:
https://doaj.org/article/101fad53de61408a8743445a941536af
Autor:
P.Q. Yuan, S. Lin, J.Y. Peng, Y.X. Li, Y.H. Liu, P. Wang, H.J Zhong, X.M. Yang, L.Q. Che, B. Feng, D.I. Batonon-Alavo, Y. Mercier, X.L. Zhang, Y. Lin, S.Y. Xu, J. Li, Y. Zhuo, D. Wu, Z.F. Fang
Publikováno v:
Animal, Vol 17, Iss 11, Pp 100986- (2023)
Methionine is indispensable for growth and meat formation in pigs. However, it is still unclear that increasing dietary sulphur-containing amino acid (SAA) levels using different methionine sources affects the growth performance and meat quality of b
Externí odkaz:
https://doaj.org/article/3d7b565bb82b4ed1a67b999e1be9449a
Akademický článek
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Akademický článek
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Autor:
Ender UZABACI, Deniz DINCEL
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 28, Iss 5, Pp 613-620 (2022)
Genes or genetic markers related to meat quality have been studied for many years. Th e CAST gene is one candidate gene aff ecting meat tenderness in cattle. Th is meta-analysis aimed to examine the association of c.2832A>G polymorphism of the CAST g
Externí odkaz:
https://doaj.org/article/aa525caa361e40b091b482ea0da2810e
Autor:
Arinze Linus Ezugwu, Emeka Godwin Anaduaka, Christian Chiazor Chibuogwu, Timothy Prince Chidike Ezeorba
Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15628- (2023)
Meats consist of edible portions originating from domestic and wild animals. Meat's palatability and sensory accessibility largely depend on its tenderness to consumers. Although many factors influence meat tenderness, the cooking method cannot be ne
Externí odkaz:
https://doaj.org/article/478f5d0edf4e4eebb3a83893cdaab8c8
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 1, Pp 15-25 (2022)
Growing consumer awareness is forcing food producers to supply raw material and products of increasingly high quality and health-promoting properties. Knowledge of the genetic background of quality characteristics is taking on great importance, enabl
Externí odkaz:
https://doaj.org/article/43694143dfb74780bc36795c0b41609a