Zobrazeno 1 - 10
of 1 871
pro vyhledávání: '"meat tenderness"'
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
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
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
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
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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
Autor:
Christiano Raphael de Albuquerque Borges, Francisco Fernando Ramos de Carvalho, Maria Luciana Menezes Wanderley Neves, José Diógenes Pereira Neto, Guilherme Heliodoro Pedroso Vieira, Ricardo Alexandre Silva Pessoa
Publikováno v:
Animal Bioscience, Vol 35, Iss 1, Pp 47-53 (2022)
Objective An experiment was conducted to evaluate the effects of increasing levels of spineless cactus (0%, 33%, 66%, and 100%) used as a substitute for wheat bran in buffalo diets on quantitative and qualitative traits of the meat and carcass. Metho
Externí odkaz:
https://doaj.org/article/eb254b66e1f34900b2d870c714e66f59
Autor:
Sara Khazzar, Severino Segato, Giorgia Riuzzi, Lorenzo Serva, Elisabetta Garbin, Gabriele Gerardi, Sandro Tenti, Massimo Mirisola, Paolo Catellani
Publikováno v:
Foods, Vol 12, Iss 17, p 3250 (2023)
The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate. At 4 d post mortem, samples of boneless strip loins were excised from young Charolais carcasses and then stored for a further 26 d in a cooler, either v
Externí odkaz:
https://doaj.org/article/d24d2eba6b464d88be23c5b21ba08516
Publikováno v:
Poultry Science, Vol 101, Iss 12, Pp 102168- (2022)
ABSTRACT: The objective of this research was to investigate the effects of Mahuang and Tuer chickens, 2 representatives of the native chicken breed, and the slaughter age on meat quality and flavor compounds of soft-boiled chickens (SCs) in compariso
Externí odkaz:
https://doaj.org/article/18c445f5c3e646df8e8b6ed4d7f2e73b