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Differential expression of heat shock protein 90,70,60 in chicken muscles postmortem and its relationship with meat quality
Heat Shock Protein 90 Heat Shock Protein 70 Heat Shock Protein 60 Chicken Drip Loss
2017/3/7
The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat.
Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken
Consumer Preference Poultry Chicken Freezing Thawing, Quality
2016/5/20
In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicke...
Screening of antimicrobial resistance and molecular detection of fluoroquinolone resistance mechanisms in chicken faeces-derived Escherichia coli
antibiotic susceptibility E. coli rep-PCR
2016/2/23
This study was aimed at investigating the resistance to antimicrobial agents and to assess the predominant molecular mechanisms of fluoroquinolone resistance in faecal E. coli strains isolated from ch...
Genetic effects of melatonin receptor genes on chicken reproductive traits
MTNR1A MTNR1B MTNR1C polymorphism egg production traits
2015/6/24
The melatonin receptors are G protein-coupled receptors (GPCR) that bind melatonin. Three types of melatonin receptors have been cloned. The MTNR1A (or Mel1A or MT1) and MTNR1B (or Mel1B or MT2) recep...
The effect of lycopene and vitamin E on the growth performance, quality and oxidative stability of chicken leg meat
antioxidants lycopene α-tocopherol broiler growth traits meat quality malondialdehyde
2015/6/9
A 2 × 3 factorial design experiment was conducted to evaluate the effect of adding lycopene
(0 and 75 mg/kg) and vitamin E (0.50 and 100 mg/kg) to the diet of chickens. Moreover, the study investiga...
High dietary concentrations of methionine reduce the selenium content, glutathione peroxidase activity and oxidative stability of chicken meat
surplus of methionine selenium chicken diet meat quality performance male broiler
2015/6/9
Three experiments (EXP) were conducted using two hundred seventy male chicks Ross 308 in each (90 cockerels per treatment; 3 replications, 30 chickens per pen) for 42, 38 and 35 days. The basal diets ...
The effect of humic acid on zinc accumulation in chicken broiler tissues
zinc sulphate liver kidney
2015/6/8
Thirty-six selected male chickens were allocated into four groups C, HA, ZN, ZN + HA, and the experiment was initiated after 4 days of an adaptation period. Group C was fed a complete feed mixture wit...
Variation in fatty acids in chicken meat as a result of a lupin-containing diet
broiler lupin breast meat thigh meat fat PUFA
2015/6/8
This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lu...
The use of selenium-enriched alga Scenedesmus quadricauda in a chicken diet
broiler chicken green alga Scenedesmus meat quality selenium
2015/6/8
The selenium-enriched Scenedesmus biomass of patented selenium-resistant strain SeIV was tested in a broiler chicken diet in comparison with sodium selenite supplementation. Feed conversion, mortality...
The effect of humic acid on mercury accumulation in chicken organs and muscle tissues
methylmercury chloride liver kidney brain muscle tissue bioavailability
2015/6/5
Forty female chickens were allocated to four groups of ten birds each. The control group (K) was fed a basal diet without supplementation. The second control group received a basal diet with humic aci...
Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat
chicken meat organoleptic properties linseed oil PUFA
2015/6/5
The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent ...
Energy Value of Cassava Products in Broiler Chicken Diets with or without Enzyme Supplementation
Boiler Chicken Cassava Net Energy Growth Performance
2016/5/18
This study investigated the metabolizable energy (ME) intake, net energy of production (NEp), heat production (HP), efficiencies of ME use for energy, lipid and protein retention as well as the perfor...
Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
Meat Eating Quality Taiwan Native Chicken Physicochemical
2016/5/18
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted du...
Polymorphism, Genetic Effect and Association with Egg Production Traits of Chicken Matrix Metalloproteinases 9 Promoter
Chicken Matrix Metalloproteinases 9 Ovary Polymorphism Reproduction
2016/5/17
Matrix metalloproteinases (MMP) are key enzymes involved in cell and tissue remodeling during ovarian follicle development and ovulation. The control of MMP9 transcription in ovarian follicles occurs ...
Native Pig and Chicken Breed Database: NPCDB
Indigenous (Native) Breeds Database Pig Chicken Conservation
2016/5/17
Indigenous (native) breeds of livestock have higher disease resistance and adaptation to the environment due to high genetic diversity. Even though their extinction rate is accelerated due to the incr...