Results 71 to 80 of about 22,577 (225)

Genetic Relationships Between Residual Gain and Economically Important Traits in Nellore Cattle

Journal of Animal Breeding and Genetics, EarlyView.
ABSTRACT Sustainable beef production requires identifying animals with superior feed efficiency to reduce environmental impact and production costs. This study aimed to estimate heritability and genetic correlations between residual gain (RG) and growth, reproductive, carcass and feed efficiency traits in Nellore cattle.
Miller Teodoro, Gabriel Gubiani, Letícia Pereira, Amanda Santos Gubiani, Angélica Simone Cravo Pereira, Roberto Sainz, Cláudio Ulhôa Magnabosco, Fernando Baldi   +7 more
wiley   +1 more source

Confirmation of the Dietary Background of Beef from its Stable Isotope Signature [PDF]

, 2009
End of project reportConsumers are increasingly demanding information on the authenticity and source of the food they purchase. Molecular DNA-based technology allows animal identification, but without certification or a “paper-trail” but does not provide
Bahar, Bojlul, Begley, I.S., Moloney, Aidan P, Monahan, Frank J, Schmidt, Olaf, Scrimgeour, C.M.   +5 more
core  

Ultrasonic estimates of fat thickness and longissimus dorsi muscle depth for predicting carcass composition of live Aragon lambs [PDF]

, 1995
Six ultrasonic fat and muscle depth measurements, taken on the left and the right side of the fourth lumbar vertebra and third stemebra of the breast bone, were related to carcass composition to determine the accuracy of these measurements for predicting
Blasco, I., Delfa, R., González, C., Teixeira, Alfredo   +3 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

Expresión genética en Longissimus dorsi e hígado en dos etapas del crecimiento en cerdos

Agronomía Mesoamericana
Introducción. La expresión genética varía en relación con la etapa fisiológica del cerdo y es diferente en músculo e hígado. Objetivo. Identificar los genes con expresión genética diferencial en los procesos biológicos del cerdo en los tejidos ...
Clemente Lemus-Flores, Job Oswaldo Bugarín-Prado, Gilberto Lemus-Avalos, Henry Loeza-Concha   +3 more
doaj   +1 more source

Impact of Freezing on the Nanoarchitecture and Techno‐Functional Properties of Camel Myofibrillar Proteins: Insights From Atomic Force Microscopy

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Schematic overview of the extraction of camel myofibrillar proteins from Longissimus lumborum (LL) and Biceps femoris (BF) muscles and the evaluation of freezing‐induced changes. The study integrates techno‐functional analyses (protein solubility, surface hydrophobicity, reactive sulfhydryl groups, SDS–PAGE) with nanoarchitectural characterization ...
Ahmed‐Laloui Hamza, Rahmani Abderrahmen, Cherb Nora, Bendjaballah Sandra, Ramdani Nacira, Maqsood Sajid, Seid Mahdi Jafari   +6 more
wiley   +1 more source

Contenido de colágeno y sus fracciones en tres músculos de toretes comerciales

Revista Científica, 2010
Se evaluaron los mú sculos Longissimus thoracis (n=20), Latisimus dorsi (n=20) y el Semitendinosus (n=20) de toretes mestizos comerciales con la finalidad de determinar la concentración de colágeno total y sus fracciones (soluble e insoluble).
Oneida Morón Fuenmayor, Natalia González Méndez, Francisco Vázquez Ortiz   +2 more
doaj  

Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds

Food Science of Animal Resources, 2016
The objective of this study was to compare carcass composition and meat quality traits in the longissimus dorsi and biceps femoris muscles in the Hyla, Champagne and Tianfu Black rabbit breeds.
Jie Wang, Yuan Su, Mauricio A. Elzo, Xianbo Jia, Shiyi Chen, Songjia Lai   +5 more
doaj   +1 more source

MÉTODO SIMPLES PARA ESTIMAR ENCURTAMENTO PELO FRIO EM CARNE BOVINA A SIMPLE METHOD TO ESTIMATE COLD SHORTENING IN BEEF

Ciência Rural, 2002
É bem conhecido o fato de que o encurtamento pelo frio pode influenciar negativamente a textura da carne. Por isso, a determinação do grau de contração do tecido muscular é um recurso analítico de grande importância quando se estuda a otimização dos ...
Riana Jordão Barrozo Heinemann, Marcos Franke Pinto, Elisa Helena Giglio Ponsano, Silvia Helena Venturoli Perri   +3 more
doaj   +1 more source

Gene expression of Hanwoo satellite cell differentiation in longissimus dorsi and semimembranosus [PDF]

BMC Genomics, 2019
Korean Hanwoo cattle are known for their high meat quality, especially their high intramuscular fat compared to most other cattle breeds. Different muscles have very different meat quality traits and a study of the myogenic process in satellite cells can help us better understand the genes and pathways that regulate this process and how muscles ...
Sara de las Heras-Saldana, Ki Yong Chung, Seung Hwan Lee, Cedric Gondro   +3 more
openaire   +3 more sources