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| Ghotbaldini, Hamidreza; Mohammadabadi, Mohammadreza; Nezamabadi-pour, Hossein; Babenko, Olena Ivanivna; Bushtruk, Maryna Vitaliivna; Tkachenko, Serhii Vasyliovych. |
| The present study aimed to apply artificial neural networks to predict the breeding values of body weight in 6-month age of Kermani sheep. For this purpose, records of 867 lambs including lamb sex, dam age, birth weight, weaning weight, age at 3-month (3 months old), age at 6-month (6 months old) and body weight at 3 months of age were used. Firstly, genetic parameters of the animals were estimated using ASReml software. The data was then pre-processed for using in MATLAB software. After initial experiments on the appropriate neural network architecture for body weight at 6-month age, two networks were examined. A feed-forward backpropagation multilayer perceptron (MLP) algorithm was used and 70% of all data used as training data, 15% as testing data and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Animal Science; Animal Genetics estimate; Genetic parameters; Growth traits; Lamb.. |
| Ano: 2019 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/45282 |
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| Simonetti, Laís Regina; Lage, Josiane Fonseca; Berchielli, Telma Teresinha; Oliveira, Emanuel Almeida; Dallantonia, Erick Escobar; Delevatti, Lutti Maneck. |
| This trial aimed to assess the qualitative traits of five muscles of 14 Nellore bulls with 450 kg ± 30.7 kg BW, feedlot fed for 60 days. After slaughter and carcass chilling, samples of the Biceps femoris (BF), Longissimus (LD), Gluteus medius (GM), Semitendinosus (ST) and Trapezius thoracis (TT) muscles were collected, vacuum-packed and aged at 0 to 2 ºC for 1, 7 and 14 days and subsequently stored at –20ºC for chemical and quality analysis. The pH, shear force, water holding capacity, cooking losses, meat color and ether extract were evaluated in all aging times. Data were analyzed in a split-plot design using the PROC MIXED procedure of SAS. Aging affected quality traits and chemical properties of the meat, improving aspects, such as tenderness (p <... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Animal Science; Animal production beef cattle; Biceps femoris; Longissimus; Meat color; Nellore; Tenderness.. |
| Ano: 2015 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/26503 |
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