Results 91 to 100 of about 877,661 (218)

Choice of probing site for estimation of carcass lean percentage in Pitrain pig using the real-time ultrasound [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2002
Real-time ultrasound data of backfat thickness, longissimus thoracis muscle depth and longissimus thoracis muscle area were obtained from 210 Piétrain pigs (98 gilts and 112 barrows) using the Pie Medical Scanner 200 equipped with an animal science ...
Leroy PL., Michaux C., Verleyen V., Youssao I.   +3 more
doaj  

Evaluating 20% and 40% Inclusion of Sugary Former Foods in Pig Diets: Effects on Growth Performance, Feeding Behaviour, Carcass and Meat Quality Traits

Journal of Animal Physiology and Animal Nutrition, Volume 110, Issue 5, Page 792-805, September 2026.
ABSTRACT Former food products (FFP) are food industry leftovers that can be used as feed ingredients. We investigated the effects of sugary FFP on growth, feeding behaviour, carcass and meat quality of pigs fattened to a heavy weight. Three inclusion levels were tested: 0% (FFP‐0 = control), 20% (FFP‐20) and 40% (FFP‐40) FFP in grower (20–60 kg BW ...
Marjeta Čandek‐Potokar, Martin Škrlep, Klavdija Poklukar, Patrick Schlegel, Giuseppe Bee   +4 more
wiley   +1 more source

Genome-wide association study for backfat thickness in Canchim beef cattle using Random Forest approach. [PDF]

, 2013
Background: Meat quality involves many traits, such as marbling, tenderness, juiciness, and backfat thickness, all of which require attention from livestock producers.
LIMA, A. O. de, HIGA, R. H., MUDADU, M. de A., TULLIO, R. R., MOKRY, F. B., SILVA, M. V. G. B., CARDOSO, F. F., REGITANO, L. C. de A., OLIVEIRA, M. M. de, NICIURA, S. C. M., ALENCAR, M. M. de, URBINATI, I., SILVA, M. V. G. B. da, MEIRELLES, S. L. C.   +13 more
core  

Additive genetic variance explained by windows of 50 adjacent SNPs distributed by chromosomes for backfat thickness in Nelore.

, 2017
Additive genetic variance explained by windows of 50 adjacent SNPs distributed by chromosomes for backfat thickness in Nelore.
Nedenia Bonvino Stafuzza (790336), Gregório Miguel Ferreira de Camargo (3142053), Maria Eugênia Zerlotti Mercadante (3044550), Rafael Medeiros de Oliveira Silva (3142059), Fernando Baldi (2833280), Ignacy Misztal (3694600), Lucia Galvão de Albuquerque (3044559), Daniela Lino Lourenco (3694603), Joslaine Noely dos Santos Gonçalves Cyrillo (3044544), Arione Augusti Boligon (3694606), Thaís Matos Ceacero (3694609), Breno de Oliveira Fragomeni (3694612)   +11 more
core   +1 more source

Residual feed intake adjusted for backfat thickness and feeding frequency is independent of fertility in beef heifers [PDF]

, 2011
This study examined the effects of residual feed intake (RFI), RFI adjusted for off-test backfat thickness (RFIfat) and RFI adjusted for off-test backfat thickness and feeding event frequency (RFIfat & activity) on heifer fertility and productivity ...
Ambrose, D. J., Colazo, M. G., Novak, S., Baron, V. S., McCartney, D., Basarab, J. A.   +5 more
core   +1 more source

Contribution of Fat Adjustment to Residual Feed Intake Estimation in Beef Cattle

Journal of Animal Breeding and Genetics, Volume 143, Issue 4, Page 602-612, July 2026.
ABSTRACT Including fat thickness as a covariate in the regression model used to calculate residual feed intake (RFI) could help preserve carcass quality traits, such as marbling, flavour and juiciness, by accounting for variation in fat deposition.
Larissa Bordin Temp, Letícia Pereira, Marcos Jun‐Iti Yokoo, Cintia Righetti Marcondes, Roberto D. Sainz, Fernando Bussiman, Jorge Hidalgo, Daniela Lourenco, Fernando Baldi   +8 more
wiley   +1 more source

Variance components, heritability estimates and their confidence interval for longissimus muscle area (LMA), backfat thickness (BF), and rump fat thickness (RF) carcass traits.

, 2017
Variance components, heritability estimates and their confidence interval for longissimus muscle area (LMA), backfat thickness (BF), and rump fat thickness (RF) carcass traits.
Nedenia Bonvino Stafuzza (790336), Gregório Miguel Ferreira de Camargo (3142053), Maria Eugênia Zerlotti Mercadante (3044550), Rafael Medeiros de Oliveira Silva (3142059), Fernando Baldi (2833280), Ignacy Misztal (3694600), Lucia Galvão de Albuquerque (3044559), Daniela Lino Lourenco (3694603), Joslaine Noely dos Santos Gonçalves Cyrillo (3044544), Arione Augusti Boligon (3694606), Thaís Matos Ceacero (3694609), Breno de Oliveira Fragomeni (3694612)   +11 more
core   +1 more source

Targeting Myostatin for Sustainable Meat Production: Insights From Multiple Species

Animal Genetics, Volume 57, Issue 3, June 2026.
ABSTRACT Myostatin gene (MSTN), a TGF‐β superfamily member, negatively regulates skeletal muscle growth, positioning it as a prime genetic target for enhancing livestock meat production. This review synthesizes evidence from 1979 to 2025 on MSTN mutations across cattle, pigs, poultry, sheep, goats, and rabbits, emphasising impacts on yield, quality ...
Chiara Santomassimo, Francesco Perini, Daniele Colombi, Stefano Bettini, Maria Federica Trombetta, Marina Pasquini, Simone Ceccobelli, Ishaku L. Haruna, Ketan Patel, Emiliano Lasagna   +9 more
wiley   +1 more source

Whole-genome analysis for backfat thickness in a tropically adapted, composite cattle breed from Brazil

, 2011
Backfat thickness affects the preservation of the beef carcass after slaughter and confers organoleptic characteristics assessed by the consumer. One of the breeding goals for Canchim, a tropically adapted breed, is to comprehensively increase fat ...
Coutinho, L. L., Alencar, M. M., Matukumalli, L. K., Sonstegard, T. S., Meirelles, S. L., Grossi, D. A., Veneroni‐Gouveia, G., Yamagishi, M. E. B., Oliveira, H. N., Regitano, L. C. A., Santiago, A. C.   +10 more
core   +1 more source

From Assessment to Optimization: A Comprehensive Review of the Mutton Quality Evaluation Index, Factors, and Improvement Strategies

Food Frontiers, Volume 7, Issue 3, May 2026.
This graphical abstract summarizes the comprehensive framework of mutton quality, including evaluation indices, influencing factors, and improvement strategies. Meat quality is systematically assessed through multiple dimensions, including flavor, color, pH, tenderness, water‐holding capacity, intramuscular fat, and nutritional composition.
Man‐yu Liu, Yi‐chen Jian, Fang Wang, Long‐xian Zhang, Sen‐yang Li, Shu‐cheng Huang, Fu‐chun Jian   +6 more
wiley   +1 more source