Results 21 to 30 of about 7,273 (183)

Proteome Analysis of Bovine Longissimus dorsi Muscle Associated with the Marbling Score [PDF]

Asian-Australasian Journal of Animal Sciences, 2012
The breeding value of marbling score in skeletal muscle is an important factor for evaluating beef quality. In the present study, we investigated proteins associated with the breeding value of the marbling score for bovine sirloin to select potential biomarkers to improve meat quality through comparative proteomic analysis.
Shen, Y. N., Kim, S. H., Yoon, D. H., Lee, H. G., Kang, H. S., Seo, K. S.   +5 more
openaire   +3 more sources

Idade e sexo na maciez da carne de ovinos da raça Corriedale Meat lamb tenderness influenced by age and sex in Corriedale lineage

Ciência Rural, 2000
A maciez da carne geralmente é o atributo mais importante para o consumidor. Vários são os fatores que influem sobre esSe aspecto no animal, como por exemplo: genótipo, idade, sexo, entre outros. Neste estudo, verificou-se a influência da idade e do sexo
Márcia Arocha Gularte, Rosa de Oliveira Treptow, Juvêncio Luís Fernandes Pouey, José Carlos Osório   +3 more
doaj   +1 more source

Multiobjective Codesign Optimization of a Planar Pneumatic Artificial Muscle‐Based Snake‐Like Robot for Enhanced Agility and Energy Efficiency

Advanced Robotics Research, EarlyView.
A codesign multiobjective optimization framework was developed to enhance the morphology and controller of a snake‐like robot driven by artificial muscles. It improved planar locomotion, agility, and power efficiency. The approach optimized link geometry and controller gains, revealing that shorter muscles near joints and longer linkages maximize ...
Ayla Valles, Mahdi Haghshenas‐Jaryani
wiley   +1 more source

Two-Stage Multimodal Method for Predicting Intramuscular Fat in Pigs

Agriculture
Intramuscular fat (IMF) content significantly influences pork tenderness, flavor, and juiciness. Maintaining an optimal IMF range not only enhances nutritional value but also improves the taste of pork products.
Wenzheng Liu, Tonghai Liu, Jianxun Zhang, Fanzhen Wang   +3 more
doaj   +1 more source

Composição química e de ácidos graxos do músculo longissimus dorsi e da gordura subcutânea de tourinhos Red Norte e Nelore Chemical composition and of fatty acids of the muscle longissimus dorsi and backfat of Red Norte and young Nellore bulls

Revista Brasileira de Zootecnia, 2012
Objetivou-se com este trabalho avaliar a composição química e o perfil de ácidos graxos do músculo longissimus dorsi e da gordura subcutânea de tourinhos Red Norte e Nelore terminados em confinamento. Utilizaram-se 44 animais, sendo 22 Red Norte com peso
Leandro Sâmia Lopes, Márcio Machado Ladeira, Otávio Rodrigues Machado Neto, Eduardo Mendes Ramos, Pedro Veiga Rodrigues Paulino, Mário Luiz Chizzotti, Mário César Guerreiro   +6 more
doaj   +1 more source

Multiscale Coupling From Mastication to Retronasal Aroma Perception: The PG‐DTCFN Model and Multiphysics Simulation

Advanced Science, EarlyView.
Using grilled lamb skewers as a model system, this work builds a multiscale coupling framework from oral processing to retronasal aroma perception, reveals dual‐kinetic release patterns and Electroencephalogram‐characterized central encoding features, and proposes an interpretable physics‐guided deep learning model validated by multiphysics simulation,
Che Shen, Xiongfeng He, Zihao Li, Zidong Chen, Jiajin Sun, Xinyu Jiang, Yunhui Zhang, Lizhang Wu, Ran Wang, Jingnan Lu, Bo Wang, Kezhou Cai, Baocai Xu   +12 more
wiley   +1 more source

Medidas objetivas das carcaças e composição química do lombo de cordeiros alimentados e terminados com três níveis de proteína bruta em creep feeding Measurements of carcass and chemical composition of loin of suffolk lambs fed three crude protein levels in creep feeding

Revista Brasileira de Zootecnia, 2005
Objetivou-se avaliar o efeito de três níveis de proteína (15, 20 e 25% PB) na ração sobre as medidas objetivas das carcaças e do músculo Longissimus dorsi, os pesos e rendimentos dos cortes, além da composição química e maciez da carne de cordeiros ...
Jessé Siqueira Ortiz, Ciniro Costa, Cledson Augusto Garcia, Liciana Vaz de Arruda Silveira   +3 more
doaj   +1 more source

Livestock Multi‐Omics Integration: A Systematic Framework From Statistical Association to Causal Interpretation

Advanced Science, EarlyView.
A three‐tier livestock multi‐omics framework resolves four typical analytical pitfalls. Moving from statistical association through machine learning preprocessing to triple‐modal causal inference, it converts omics results into genomic selection and gene editing strategies to achieve One Health, underpinned by multi‐omics data, multimodal sequencing ...
Jiying Wen, Zhongyu Wang, Jieping Huang, Fen Li, Ningbo Chen, Yun Ma   +5 more
wiley   +1 more source

The Variability of Growth Hormone Gene Associated with Ultrasound Imaging of Longissimus dorsi Muscle and Perirenal Fat in Rabbits

Media Peternakan, 2014
Identification of genes in rabbits correlated to economic traits were intended to improve and develop their genetic quality. The objective of this research was to analyze the variability of growth hormone gene (GH) in three rabbit breeds, i.e. Rex, Satin,
T. I. Amalianingsih , B. Brahmantiyo , Jakaria   +2 more
doaj   +1 more source

Effects of Marination with Different Salt Concentrations on Some Quality Criteria of Beef Meat

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021
In the present study, the effect of different salt concentrations on some quality properties such as the total number of coliform bacteria, texture, cooking loss, total salt content, metmyoglobin, pH, the water activity of steaks prepared from ...
Buket ER DEMİRHAN, Burak DEMİRHAN
doaj   +1 more source