"meat quality" trang 4 - tải miễn phí từ tailieunhanh
Sources and levels effect of sodium selenite and selenium enriched yeaston carcass characteristics in broiler chicken

Sources and levels effect of sodium selenite and selenium enriched yeaston carcass characteristics in broiler chicken
11    37    1
IRLnc: A novel functional noncoding RNA contributes to intramuscular fat deposition

IRLnc: A novel functional noncoding RNA contributes to intramuscular fat deposition
12    39    1
Multiple omics analysis reveals that high fiber diets promote gluconeogenesis and inhibit glycolysis in muscle

Multiple omics analysis reveals that high fiber diets promote gluconeogenesis and inhibit glycolysis in muscle
13    39    1
Effect of adding lemon peels powder on some quality properties of minced beef patty during refrigerated storage

Effect of adding lemon peels powder on some quality properties of minced beef patty during refrigerated storage
17    41    1
Genetic control of longissimus dorsi muscle gene expression variation and joint analysis with phenotypic quantitative trait loci in pigs

Genetic control of longissimus dorsi muscle gene expression variation and joint analysis with phenotypic quantitative trait loci in pigs
19    31    1
Mapping QTL for white striping in relation to breast muscle yield and meat quality traits in broiler chickens

Mapping QTL for white striping in relation to breast muscle yield and meat quality traits in broiler chickens
14    54    1
Effect of two non-synonymous ecto-5′-nucleotidase variants on the genetic architecture of inosine 5′-monophosphate (IMP) and its degradation products in Japanese Black beef

Effect of two non-synonymous ecto-5′-nucleotidase variants on the genetic architecture of inosine 5′-monophosphate (IMP) and its degradation products in Japanese Black beef
15    33    2
SNP- and haplotype-based genome-wide association studies for growth, carcass, and meat quality traits in a Duroc multigenerational population

SNP- and haplotype-based genome-wide association studies for growth, carcass, and meat quality traits in a Duroc multigenerational population
17    8    1
Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle

Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle
9    16    1
Integrative analysis of transcriptomics and proteomics of skeletal muscles of the Chinese indigenous Shaziling pig compared with the Yorkshire breed

Integrative analysis of transcriptomics and proteomics of skeletal muscles of the Chinese indigenous Shaziling pig compared with the Yorkshire breed
13    6    1
Heritability for body colour and its genetic association with morphometric traits in Banana shrimp (Fenneropenaeus merguiensis)

Heritability for body colour and its genetic association with morphometric traits in Banana shrimp (Fenneropenaeus merguiensis)
12    7    1
A comprehensive linkage map and QTL map for carcass traits in a cross between Giant Grey and New Zealand White rabbits

A comprehensive linkage map and QTL map for carcass traits in a cross between Giant Grey and New Zealand White rabbits
12    11    1
Ebook Achieving sustainable production of pig meat (Vol 1 - Safety, quality and sustainability): Part 2

Ebook Achieving sustainable production of pig meat (Vol 1 - Safety, quality and sustainability): Part 2
156    1    1
Ebook Advances in animal health, medicine and production - A research portrait of the centre for interdisciplinary research in animal health: Part 1

Ebook Advances in animal health, medicine and production - A research portrait of the centre for interdisciplinary research in animal health: Part 1
271    1    1
Ebook Essentials of food science (Third edition): Part 1

Ebook Essentials of food science (Third edition): Part 1
273    1    1
Ebook Whittemore's science and practice of pig production (3/E): Part 1

Ebook Whittemore's science and practice of pig production (3/E): Part 1
359    1    1
Ebook Selenium in pig nutrition and health: Part 2

Ebook Selenium in pig nutrition and health: Part 2
204    11    1
Ebook The genetics of the pig (2/E): Part 2

Ebook The genetics of the pig (2/E): Part 2
274    16    1
Ebook Minimally processed foods: Technologies for safety, quality, and convenience

Ebook Minimally processed foods: Technologies for safety, quality, and convenience
313    10    1