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日前由中国农业科学院农产品加工研究所张德权研究员及其团队主笔的英文专著《Protein Phosphorylation and Meat Quality》已与读者见面。该书得到国家自然科学基金重点项目“能量代谢与蛋白质翻译后修饰关联调控肉品质的分子机制(32030086)”、中国农业科学院科技创新工程“肉品加工与品质调控(CAAS-ASTIP-2020-IFST-03)”的资助,由Springer...
Ten clinically healthy bulls equal in weight were chosen from eight meat cattle breeds maintained in the same geographical conditions using the extensive grazing method. After slaughtering, muscle ti...
The study deals with the effect of diets supplemented with a hop extract on growing pigs. Two levels of the extract (500 or 1000 mg/kg of diet) were used. Feeds either unsupplemented or supplemented w...
The purposes of the study were to investigate the effects of Wooden Breast (WB) myodegeneration on poultry meat quality and to give a contribution in typing lesions morphology. At a poultry meat cutti...
Present study explores the effect of hot summer period on the glycolytic rate of early post-mortem meat quality of Ghungroo and Large White Yorkshire (LWY) pig and comparative adaptability to high tem...
This study was conducted to investigate the effect of dietary onion (Allium cepa) extract (OE) supplementation on growth performance, apparent total tract retention (ATTR), blood profile, carcass char...
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.
This experiment was conducted to investigate the effects of dietary supplementation with marigold extract on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens...
The study evaluated the effects of sire breed (SB: Vienna Blue (VB) and Burgundy Fawn (BF)), parity order (P: 1 = nulliparous, 2 = primiparous, ≥3 = multiparous), slaughter season (SS: spring, summer)...
Octacosanol, which has prominent physiological activities and functions, has been recognized as a potential growth promoter in animals. A total of 392 1-d-old male Arbor Acres broiler chicks with simi...
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneou...
This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated γ3 subunit [PRKAG3], fatty aci...
The correlation of expression pattern of candidate genes in PPAR signalling pathway with meat quality traits in Longissimus dorsi muscle of pigs was investigated. Meat quality traits were measured and...
This study developed probabilistic models to predict Salmonella growth in processed meat products formulated with varying concentrations of NaCl and NaNO2. A five-strain mixture of Salmonella was inoc...

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