Results 21 to 30 of about 31,116 (233)

Effect of Urea and Distillers Inclusion in Dry- Rolled Corn Based Diets on Heifer Performance and Carcass Characteristics [PDF]

, 2020
Crossbred heifers (n=96, BW = 810 ± 20) were utilized to evaluate the effects of increasing wet distillers grains plus solubles and urea inclusion in a dry rolled corn based finishing diet on performance and carcass characteristics.
Boyd, Bradley M., Erickson, Galen E., Foote, Andrew P., Hales, Kristin E.   +3 more
core   +1 more source

Distribution of Marbling Throughout the M. Longissimus Thoracis et Lumborum of Beef Carcasses Using an Instrument-Grading System

Meat and Muscle Biology, 2018
Beef Loin, Strip Loins (IMPS #180; n = 20) with marbling scores between Modest00 and Modest30 at the 12th and 13th rib interface of the M. longissimus thoracis et lumborum (LL) were collected.
Clinton E. Walenciak, Dale R Woerner, Michael J. Colle, Phillip D. Bass, Rebecca J. Acheson   +4 more
doaj   +2 more sources

Using Untargeted LC-MS Metabolomics to Identify the Association of Biomarkers in Cattle Feces with Marbling Standard Longissimus Lumborum

Animals, 2022
Background: To improve the grade of beef marbling has great economic value in the cattle industry since marbling has the traits of high quality and comprehensive nutrition.
Dong Chen, Minchao Su, He Zhu, Gang Zhong, Xiaoyan Wang, Weimin Ma, Metha Wanapat, Zhiliang Tan   +7 more
doaj   +1 more source

Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle ( Muscle) Transcriptome [PDF]

Asian-Australasian Journal of Animal Sciences, 2015
Marbling is an important trait regarding the quality of beef. Analysis of beef cattle transcriptome and its expression profile data are essential to extend the genetic information resources and would support further studies on beef cattle. RNA sequencing
Dong Chen, Wufeng Li, Min Du, Meng Wu, Binghai Cao   +4 more
doaj   +1 more source

Effects of Marbling and Postmortem Aging on Consumer Assessment of United States Lamb Loin

Meat and Muscle Biology, 2018
Consumer sensory analysis was performed to evaluate the effects of three marbling categories [LOW, Intermediate (MED), and HIGH] and 2 postmortem aging categories (21 d and 42 d) on the palatability of lamb loin chops as determined by U.S.
Andrea J. Garmyn, Gretchen Mafi, J. C. Brooks, Jerrad F. Legako, Mark Miller, M. R. Phelps, Susan Duckett, Travis G. O'Quinn   +7 more
doaj   +2 more sources

Palatability of Beef Strip Loin Steaks Representing Various Marbling and Maturity Levels from Grain-Fed Beef

Meat and Muscle Biology, 2019
This study compared palatability traits of beef strip loin steaks with varying marbling scores from young and mature grain-fed beef. Strip loins (n = 150) were selected from grain fed cattle representing ten treatments with the following USDA marbling ...
Andrea J. Garmyn, D. A. Cashman, H. R. Hall, J. C. Brooks, M. F. Miller, Travis O'Quinn   +5 more
doaj   +2 more sources

Palatability of New Zealand Grass-Finished and American Grain-Finished Beef Strip Steaks of Varying USDA Quality Grades and Wet-Aging Treatments

Meat and Muscle Biology, 2022
The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across5 United States Department of Agriculture (USDA) quality grades and 3 wet-aging periods. Beef strip loins (N=200; 20/USDA quality grade×fed
J. C. Brooks, Jerrad F. Legako, Loni Woolley Lucherk, Mark Miller, Steven D Shackelford, Travis O'Quinn   +5 more
doaj   +2 more sources

Transcriptome analyses reveal reduced hepatic lipid synthesis and accumulation in more feed efficient beef cattle [PDF]

, 2018
peer-reviewedThe genetic mechanisms controlling residual feed intake (RFI) in beef cattle are still largely unknown. Here we performed whole transcriptome analyses to identify differentially expressed (DE) genes and their functional roles in liver ...
Fitzsimmons, Carolyn, Keogh, Kate, Li, Changxi, Mukiibi, Robert, Stothard, Paul, Vinsky, Michael, Waters, Sinead M.   +6 more
core   +3 more sources

Colour and marbling of M. semimembranosus and M. longissimus thoracis et lumborum from five purebred pigs produced in Vojvodina [PDF]

Journal on Processing and Energy in Agriculture, 2015
Sensory evaluation of colour and marbling of M. semimembranosus (SM) and M.   longissimus thoracis et lumborum (LTL) from five purebred pigs produced in   Vojvodina (Large White, Landrace, Duroc, Hampshire and Pietrain) was   performed.
Jokanović Marija, Tomović Vladimir, Škaljac Snežana, Šojić Branislav, Tasić Tatjana, Ikonić Predrag, Živković Dušan, Stajić Slaviša, Pajin Biljana, Lončarević Ivana   +9 more
doaj  

Extended Aging and Marbling Class Effects on Color Stability of Beef Longissimus lumborum, Gluteus medius, and Biceps femoris Steaks

Meat and Muscle Biology, 2021
Postmortem aging improves palatability of various muscles, especially those from lower quality grades. This study evaluated postmortem aging and marbling class effects on the color stability of longissimus lumborum, gluteus medius, and biceps femoris ...
D. Andy King, Robert A Cushman, Steven D Shackelford, Tommy Wheeler   +3 more
doaj   +2 more sources