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Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef
Electrical Stimulation Lipid Oxidation Warmed-over Flavor Precooked Roast Beef
2016/5/11
Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef....
Breed Discrimination Using DNA Markers Derived from AFLP in Japanese Beef Cattle
AFLP Breed Discrimination Beef Cattle Japanese Black Holstein
2016/4/21
In the meat industry, correct breed information in food labeling is required to assure meat quality. Genetic markers provide corroborating evidence to identify breed. This paper describes the developm...
Genetic Parameter Estimates of Carcass Traits under National Scale Breeding Scheme for Beef Cattle
Hanwoo Carcass Genetic Parameters Genetic Progress National Breeding Scheme
2016/11/10
Carcass and price traits of 72,969 Hanwoo cows, bulls and steers aged 16 to 80 months at slaughter collected from 2002 to 2013 at 75 beef packing plants in Korea were analyzed to determine heritabilit...
Polymorphisms in Epigenetic and Meat Quality Related Genes in Fourteen Cattle Breeds and Association with Beef Quality and Carcass Traits
Protein Kinase Subunit Gamma-3 Gene PRKAG3 Beef Quality Carcass Traits
2016/5/18
Improvement for carcass traits related to beef quality is the key concern in beef production. Recent reports found that epigenetics mediates the interaction of individuals with environment and nutriti...
Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle (Longissimus dorsi Muscle) Transcriptome
Marbling Beef Cattle Transcriptome RNA-Sequencing
2016/5/17
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 ...
Beef Cow-Calf Production
Beef Cow-Calf Production
2013/6/28
The beef cow-calf business is well adapted to small-scale and part-time farmers who have land suitable for pasture and hay production. This publication discusses marketing and preconditioning, housing...
Feeding Beef Cattle
Feeding Beef Cattle
2013/6/28
Cattle feeding in Pennsylvania has been a fairly stable, but high-risk business. During some years, an operation may not recover out-of-pocket costs, so beef-feeding enterprises are not as well adapte...
Dairy-Beef Production
Dairy-Beef Production
2013/6/28
Dairy-beef production lends itself well to small-scale and part-time farming operations and also can be an auxillary enterprise for larger operations. This four-page publication, part of the Agricultu...
Backgrounding is a beef production system that uses pasture and other forages from the time calves are weaned until they are placed in a feedlot. This eight-page publication, part of the Agricultural ...
The Effect of Slaughter Season on the Fatty Acid Profile in Four Types of Fat Deposits in Crossbred Beef Bulls
Beef Fatty Acids Gas Chromatography Slaughter Season Fat Deposit
2016/5/11
The objective of this study was to determine the effect of slaughter season on the fatty acid profile in four types of fat deposits in crossbred (Polish Holstein Friesian Black-and-White×Limousine) be...
Identification of the SNP (Single Nucleotide Polymorphism) for Fatty Acid Composition Associated with Beef Flavor-related FABP4 (Fatty Acid Binding Protein 4) in Korean Cattle
Fatty Acid Binding Protein 4 (FABP4) Korean Cattle Unsaturated Fatty Acid Haplotype Beef Flavor
2016/5/10
In this study, we investigated the relationship between unsaturated fatty acids influencing beef flavor and four types of SNPs (c.280A>G, c.388G>A, c.408G>C and c.456A>G) located at exon 2, 3 and 4 of...
Identification of Candidate Genes Associated with Beef Marbling Using QTL and Pathway Analysis in Hanwoo (Korean Cattle)
Hanwoo Marbling QTL Fine Mapping
2016/5/9
Marbling from intramuscular fat is an important trait of meat quality and has an economic benefit for the beef industry. Quantitative trait loci (QTL) fine mapping was performed to identify the marbli...
Simple Spot Method of Image Analysis for Evaluation of Highly Marbled Beef
Image Analysis Meat Marbling Wagyu
2016/5/9
The simple method of evaluating highly marbled beef was examined by image analysis. The images of the cross section at the 6 to 7th rib were obtained from 82 carcasses of Wagyu cattle. By using an ove...
Effects of Castor Meal on the Growth Performance and Carcass Characteristics of Beef Cattle
Soybean Meal Weight Gain Yield Ricin Ricinus communis L.
2016/5/5
The purpose of this study was to evaluate the effect of replacing soybean meal with treated castor meal with (CMT) or without lime (CMNT) on the nutrient intake, performance, carcass characteristics, ...
The Effects of Genetic Groups, Nutrition, Finishing Systems and Gender of Brazilian Cattle on Carcass Characteristics and Beef Composition and Appearance: A Review
Carcass Characteristics Chemical Composition Fatty Acid Profile Longissimus Muscle Cattle
2016/5/3
The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics...