Results 61 to 70 of about 65,078 (299)
Proteomic study of muscle sarcoplasmic proteins using AUT-PAGE/SDS-PAGE as two-dimensional gel electrophoresis [PDF]
The conversion of muscle to meat in pig involves mainly proteolysis of myofibrillar proteins, which undergo notable changes since early stage of rigor mortis, even after 48 h post mortem.
ADDEO, FRANCESCO +7 more
core
A Metagenome‐Assembled Genome Catalog From the Global Ruminant Microbiomes
The Ruminant Gastrointestinal MAG Catalog (RGMC) is a comprehensive global resource offering 40,812 strain‐level genomes across 53 bacterial and 4 archaeal classes. It greatly surpasses prior efforts in scale and diversity, serving as an essential foundation for research in ruminant nutrition, microbial function, and methane mitigation.
Shizhe Zhang +8 more
wiley +1 more source
(Use of Fermented Pineapple Peel in the Ration Containing Medicinal Weeds on Fat and Cholesterol of Broiler Chicken) ABSTRACT. The objective of the experiment was to determine the effect of using fermented pineapple peel in the ration containing ...
Wasir Ibrahim +2 more
doaj +1 more source
Regression Models for Estimating Fat Carcass Percentage Using Chest Measurement in Thin Tailed Lambs [PDF]
This study was conducted to evaluate the possibility of using chest measurement for subcutaneous, intermuscular, and total fat percentage in Thin Tailed Lambs.
Agung, Purnomoadi +7 more
core
The aim of our study is to evaluate the interaction between HS and the incorporation of PKM in broiler chicken diets, as well as its effect on growth performance and metabolism. Based on the results obtained, PKM supplementation failed to mitigate the adverse effects of heat stress in broiler chickens. ABSTRACT The aim of this study was to evaluate the
Ahmed Mijiyawa +13 more
wiley +1 more source
Fermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and
Zhengyu LONG +5 more
doaj +1 more source
Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture.
De Smet, Stefaan +4 more
core +1 more source
Vitamin K as a diet supplement with impact in human health: current evidence in age-related idseases [PDF]
Vitamin K health benefits have been recently widely shown to extend beyond blood homeostasis and implicated in chronic low-grade inflammatory diseases such as cardiovascular disease, osteoarthritis, dementia, cognitive impairment, mobility disability ...
Araujo, Nuna C. P. +3 more
core +1 more source
Follicle Stimulating Hormone in Cattle Breeding: Fundamentals, Innovations, and Scope
FSH is crucial in cattle reproduction, with exogenous administration enhancing breeding and embryo production. Recombinant FSH offers advantages over pituitary‐extracted variants, including fewer injections, reduced stress, and safer production. These innovations improve breeding efficiency, optimize reproductive outcomes, and contribute to sustainable
Muhammad Shahzad +7 more
wiley +1 more source
This study investigated the production performance, carcass characteristics, and meat quality attributes of broilers fed with different doses of Monascus-fermented Moringa oleifera leaves.
Yaotian Fan +7 more
doaj +1 more source

