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Genomic selection for meat quality traits in Nelore cattle
(2019-02-01)
The objective of this study was to present heritability estimates and accuracy of genomic prediction using different methods for meat quality traits in Nelore cattle. Approximately 5000 animals with phenotypes and genotypes ...
Effect of aging on the quality of breast meat from broilers affected by wooden breast myopathy
(2021-07-01)
This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of ...
POST - SLAUGHTER FACTORS THAT CONTRIBUTE TO MEAT TENDERNESSFATORES PÓS - ABATE QUE CONTRIBUEM PARA A MACIEZ DA CARNE
(Universidade Federal de Santa Maria, 2014)
Effect of the g.98535683A > G SNP in the CAST gene on meat traits of Nellore beef cattle (Bos indicus) and their crosses with Bos taurus
(Elsevier B.V., 2017-01-01)
The objective of this study was to estimate allele frequencies of the g.98535683A>G:BTAU7 SNP in the CAST gene in different genetic groups of beef cattle produced in Brazil (Nellore and their crosses with Bos taurus), and ...
Sliding window haplotype approaches overcome single SNP analysis limitations in identifying genes for meat tenderness in Nelore cattle
(2019-01-14)
Background: Traditional single nucleotide polymorphism (SNP) genome-wide association analysis (GWAA) can be inefficient because single SNPs provide limited genetic information about genomic regions. On the other hand, using ...
Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat
(2021-09-01)
This study aimed to evaluate the effect of dietary yerba mate (Ilex paraguariensis) extract (YME) on muscle metabolomics and physicochemical properties of lamb meat. Thirty-six uncastrated male lambs (90 d old) were fed ...
Physical and chemical characteristics of spent hen breast meat aged for 7 days
(Csiro Publishing, 2017-01-01)
Consumption of poultry meat is increasing worldwide. However, little is known about the consumption and acceptability of meat from older hens and about the physical and chemical characteristics of this type of meat. This ...
Influence of oxidative damage to proteins on meat tenderness using a proteomics approach
(Elsevier B.V., 2019-02-01)
The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): ...
Testing different devices to assess the meat tenderness: preliminary results
(2021-06-01)
Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical ...