Results 131 to 140 of about 328,588 (147)

Association of <i>KIRREL3</i> Intronic Polymorphisms with Carcass Traits, Meat Quality, and Muscle Fatty Acid Composition in Woking Cattle. [PDF]

Animals (Basel)
Luo X, Liu H, Li X, Li C, Zhang C, Li D, Yu Y, Wu J.   +7 more
europepmc   +1 more source

Genetic basis and origin of coat color in Leiqiong cattle. [PDF]

Zool Res
Luo FN, Chen SJ, Nanaei HA, Wang XY, Heller R, Hu DX, Cheng H, Li J, Ni SH, Li M, Dai XL, Jiang Y.   +11 more
europepmc   +1 more source

Cattle T2T X Chromosome: Insights into Natural Neocentromere Evolution

Low W, Pineda P, Macphillamy C, Ren Y, Chen T, Zhong L, Adelson D, Dessaix C, Perez-Silva J, Haggerty L, Martin F, Bottema C, Pitchford W, Rosen B, Smith T.   +14 more
europepmc   +1 more source

Wagyu and the factors contributing to its beef quality: A Japanese industry overview

Meat Science, 2016
Wagyu cattle are originated from native Japanese breeds, which have evolved by adapting to the unique climate and environment of Japan. Since the modem beef-eating culture started to flourish in Japan in the 1860s, Wagyu has been improved for higher ...
Akira Watanabe, Michiyo Motoyama, Keisuke Sasaki   +2 more
exaly   +2 more sources

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Molecular detection of spp. and in Longjiang Wagyu cattle in Northeastern China

Microbial Pathogenesis, 2020
Hong-Bo Ni, Chun-Ren Wang
exaly  

Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle

Food Science of Animal Resources, 2014
Qun-Li Yu, Ling Han
exaly  

Adipose invasion of muscle in Wagyu cattle: Monitoring by histology and melting temperature

Meat Science, 2020
F L Mastaglia, F L Mastaglia
exaly  

Identification and Characterization of Volatile Components Causing the Characteristic Flavor of Wagyu Beef (Japanese Black Cattle)

Journal of Agricultural and Food Chemistry, 2017
Satsuki Inagaki, Kenji Kumazawa
exaly