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Effects of Dietary Conjugated Linoleic Acid on Lipid Peroxidation in Breast and Thigh Muscles of Broiler Chickens
conjugated linoleic acid diet effect chicken meat redox status reactive oxygen species
2018/3/5
The effect of dietary supplementation with conjugated linoleic acid (CLA) on lipid peroxidation in the breast
muscles (Pectoralis major and Pectoralis minor) and thigh muscles of broiler chickens was...
Differential expression of heat shock protein 90,70,60 in chicken muscles postmortem and its relationship with meat quality
Heat Shock Protein 90 Heat Shock Protein 70 Heat Shock Protein 60 Chicken Drip Loss
2017/3/7
The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat.
Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs
Liquid Chromatography-tandem Mass Spectrometry Oxidative Stress Meat Quality
2016/11/10
Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork qu...
Polymorphism, linkage mapping, and association analysis with carcass traits of four porcine candidate genes selected from gene-expression profiles of Czech Large White and Wild Boar muscles
pig single nucleotide polymorphism DNA markers
2015/7/3
Genes that are expressed in skeletal muscles may play a role in prenatal muscle development and postnatal muscle growth and can be considered candidates for economically important traits. Four porcine...
Influence of dietary selenium level on the concentration of conjugated linoleic acid isomers, other fatty acids and amino acids in the liver and femoral muscles of rats
selenised yeast conjugated linoleic acid isomers rats liver femoral muscles fatty acids amino acids minerals
2015/6/9
The purpose of the present study was to determine the influence of diets containing conjugated linoleic acid isomers (CLAmix) with or without low (LSe) or high (HSe) concentration of selenised yeast (...
The effect of branched chain amino acids on proteosynthesis in skeletal muscles of japanese quail during ontogenesis
proteosynthesis isolated muscles 14C-tyrosine incorporation
2015/6/5
We studied the influence of branched chain amino acids on the muscle proteosynthesis of Japanese quail during ontogenesis. We used in vitro incubation of these muscles: musculus extensor metacarpalis ...
The relationship between lysosomal proteolytic enzyme activities involved in skeletal muscle proteolysis of the longissimus lumborum et thoracis muscle (MLLT) of bulls was described. Samples from the ...
Effects of dietary organic selenium supplementation on selenium content, antioxidative status of muscles and meat quality of pigs
pigs selenium antioxidative status
2015/6/1
The effects of feeding a high level of organic selenium on the level of selenium, antioxidative status of m. longissimus lumborum et thoracis (MLLT) and m. semimembranosus (MSM) and meat quality of pi...
Effect of Different Dietary n-6 to n-3 Fatty Acid Ratios on the Performance and Fatty Acid Composition in Muscles of Broiler Chickens
Chicken n-6 to n-3 Fatty Acid Ratio Performance Meat
2016/5/17
The objective of this study was to investigate the different dietary ratios of n-6 to n-3 (n-6/n-3) fatty acid (FA) on performance and n-6/n-3 FA in muscles of broiler chickens. A total of 300 one-day...
Fatty Acid Profiles of Supraspinatus, Longissimus lumborum and Semitendinosus Muscles and Serum in Kacang Goats Supplemented with Inorganic Selenium and Iodine
Fatty Acids Selenium Iodine Serum Goat Meat
2016/5/16
Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the...
Quality Assessment of Longissimus and Semitendinosus Muscles from Beef Cattle Subjected to Non-penetrative and Penetrative Percussive Stunning Methods
Stunning Slaughter Welfare Cattle Meat Quality
2016/5/11
This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) ...
Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers
Korean Native Chickens Broilers 2-D Electrophoresis MALDI-TOF Mass Spectrometry
2016/5/10
The Korean native chickens (Woorimotdak™, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for...
Models of Pseudomonas Growth Kinetics and Shelf Life in Chilled Longissimus dorsi Muscles of Beef
Pseudomonas spp. Chilled Beef Model Shelf life
2016/5/6
The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Natural...
Comparisons of Chicken Muscles between Layer and Broiler Breeds Using Proteomics
White Leghorn Cornish Muscles 2-DE MALDI-TOF MS
2016/4/25
The present study was carried out to investigate differentially expressed chicken muscle proteins using proteomics approach. More than 300 protein spots were investigated for the muscle samples in 2DE...
Relationships between Muscle α-Tocopherol Concentrations and Metmyoglobin Percentages during Display of Six Muscles of Japanese Black Steers
Metmyoglobin Color-shelf-life Japanese Black Steers
2016/4/15
Relationships between muscle α-tocopherol concentrations and metmyoglobin percentages during display of six muscles, m. serratus ventralis (SV), m. psoas major (PM), m. gluteus medius (GM), m. semimem...