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| Registros recuperados: 21 | |
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| Ziober,Iris Lamberti; Paião,Fernanda Gonzales; Marin,Silvana Regina Rockenbach; Marchi,Denis Fabricio; Binneck,Eliseu; Nepomuceno,Alexandre Lima; Coutinho,Luiz Lehmann; Shimokomaki,Massami. |
| Samples of Pectoralis major m. were collected, and an RT-PCR analysis of the a-Ryanodine receptor (a RYR) from chicken mRNA hotspot region spanning aminoacid residues 386 to 540, numbered according to the turkey sequence, revealed two classes of transcripts. The sequences of the first class were similar to turkey and human with 97% and 74% of identity, respectively, and included all transcripts with substitutions in the nucleotide sequence. The second class was characterized by the deletion of nucleotides, leading to a premature stop codon and coding for a truncated and nonfunctional protein. These results are to date the first report related to the sequencing of the chicken αRYR hotspot region 1, which will possibility serve as a guide for further studies... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: ΑRYR; PSE; Chicken. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700029 |
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| Gaya,Leila de Genova; Ferraz,José Bento Sterman. |
| O estudo dos parâmetros genéticos das características de qualidade de carne de aves permite à industria avícola se adequar às exigências da indústria processadora, aumentando sua eficiência, e melhorando a aceitação da carne de frango pelo mercado consumidor. Além disso, por meio do estudo destes parâmetros, valiosas informações sobre a caracterização do fenômeno denominado PSE, que representa a carne pálida, flácida e exsudativa, podem ser obtidas, uma vez que são escassos os estudos a esse respeito em frangos. O conhecimento do comportamento genético e da relação entre os atributos da carne e outras características de interesse em frangos de corte pode favorecer o estabelecimento mais preciso e adequado das estratégias utilizadas nos programas de seleção. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Frangos; Melhoramento genético; Parâmetros genéticos; PSE; Qualidade da carne. |
| Ano: 2006 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782006000100058 |
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| Rosa,Alessandra Fernandes; Gomes,Jacinta Diva Ferrugem; Martelli,Milena dos Reis; Sobral,Paulo José do Amaral; Lima,César Gonçalves de. |
| O objetivo deste trabalho foi determinar as características de qualidade da carne de suínos de diferentes linhagens genéticas, em diferentes pesos de abate. Neste estudo foram utilizados 88 suínos por linhagem, fêmeas e machos castrados, com idade e peso médio iniciais de 74 dias e 30kg, respectivamente, pertencentes a três linhagens genéticas distintas, designadas de AgroceresPic, Dalland e Seghers. A etapa experimental foi dividida em quatro fases (Crescimento I, Crescimento II, Terminação I e Terminação II). Ao final de cada etapa, foram abatidos 60 animais (10 por linhagem/sexo), para as análises de qualidade da carne. O pH e a temperatura foram determinados a 1 e 24 horas post mortem. Foram retiradas amostras para as determinações de cor, perda de... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Suínos; PH; Cor; Maciez; PSE. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782008000500031 |
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| Cazedey,Henrique Pereira; Torres Filho,Robledo de Almeida; Fontes,Paulo Rogério; Ramos,Alcinéia de Lemos Souza; Ramos,Eduardo Mendes. |
| ABSTRACT: Pork may be classified into quality categories according to its color, texture and exudation, though no international consensus criterion has been reached yet. Thus, the aim of the present paper was to examine the relation between important meat quality traits, evaluating pork quality classification of a same data by different criteria proposed in the literature. In 60 pork loins (Longissimus thoracis muscle), initial pH (pH45min) and R-value were evaluated after 45min post mortem between the 9th and 10th ribs, and ultimate pH (pH24h), objective color and water-holding capacity were evaluated 24h post mortem in two 2.54cm thick steaks cut between the 9th and 11th ribs to be classified into PSE (pale, soft and exudative), RSE (reddish-pink, soft... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PSE; DFD meat; Color; Exudation; PH. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001202241 |
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| Culau,Paulete de Oliveira Vargas; López,Jorge; Rubensam,Jane Maria; Lopes,Rui Fernando Félix; Nicolaiewsky,Sérgio. |
| O objetivo deste trabalho foi o de avaliar o efeito do gene halotano sobre as características de qualidade da carne suína. Foram utilizadas 151 carcaças de suínos híbridos comerciais, sendo 93 carcaças com genótipo halotano normal (HalNN), 51 heterozigotos (HalNn) e 7 recessivas (Hal nn). As medidas efetuadas foram: espessura de toucinho e de músculo, percentagem de carne, peso da carcaça, pH aos 45 minutos e 24 horas após o abate, no músculo Longissimus dorsi, cor, perda de líquido por gotejamento e identificação do genótipo halotano em amostras de gordura através de PCR-RFLP. Suínos HalNn apresentaram maior espessura de músculo e percentagem de carne do que os suínos HalNN. Houve diferença significativa entre suínos HalNn e HalNN quanto ao pH inicial e à... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Gene halotano; PSE; Qualidade da carne suína. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782002000100020 |
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| Band,Guilherme de Oliveira; Guimarães,Simone Eliza Facioni; Lopes,Paulo Sávio; Schierholt,Alex Sandro; Silva,Kleibe Moraes; Pires,Aldrin Vieira; Benevenuto Júnior,Augusto Aloísio; Gomide,Lúcio Alberto de Miranda. |
| The PSS genotypes of 596 F2 pigs produced by initial mating of Brazilian commercial sows and native boars were characterized by PCR-RFLP and the pork quality traits were evaluated. Among the 596 pigs studied, 493 (82.7%) were NN and 103 (17.3%) were Nn. There were no differences between NN and Nn pigs in the following pork qualities: pHu (5.71 ± 0.16 vs 5.70 ± 0.11), intramuscular fat (1.55 ± 0.64% vs 1.65 ± 0.67%), shear force (5552 ± 878 g/1.2 cm vs 5507 ± 826 g/1.2 cm), lightness (44.96 ± 2.05 vs 45.01 ± 1.92), redness (0.64 ± 0.60 vs 0.79 ± 0.55), yellowness (6.62 ± 0.56 vs 6.65 ± 0.48), hue (84.28 ± 5.53 vs 83.41 ± 4.85), or chroma (6.68 ± 0.52 vs 6.73 ± 0.52). However, pork from Nn pigs had a significantly (p < 0.05) lower pH45 (6.41 ± 0.27 vs... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat quality; PCR-RFLP; Pork; PSE; PSS; Pig. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572005000100015 |
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| Bird, P; Arnold, G; Holliday, J; Boronovshy, A. |
| In December, 1990, the N.S.W. Minister for Agriculture and Rural Affairs removed the Pacific oyster (Crassostrea gigas) from the noxious fish list for the Port Stephens area, permitting it's cultivation. As Port Stephens Pacific oysters are grown intertidally, similar to Sydney rock oysters (Saccostrea commercialis) there was a belief that they may have different storage requirements to overseas Pacific oysters which are cultivated in deep water exclusively. Consequently, the keeping quality of this oyster and it's compliance with N.S.W. bacteriological regulations were examined. Port Stephens Pacific and Sydney rock oysters were purified, then stored at refrigeration and ambient temperatures. Levels of faecal coliforms, standard plate count and Vibrio... |
| Tipo: Text |
Palavras-chave: PSE; Australia Escherichia coli Vibrio parahaemolyticus Saccostrea commercialis Crassostrea gigas Bivalvia Bacteria Storage conditions Self purification Oyster culture. |
| Ano: 1992 |
URL: http://archimer.ifremer.fr/doc/1992/acte-1624.pdf |
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| Mycek, Paul; Pinon, Gregory; Germain, Gregory; Rivoalen, Elie. |
| The modelling of diffusive terms in particle methods is a delicate matter and several models have been proposed in the literature. The Diffusion Velocity Method (DVM) consists in rewriting these terms in an advective way, thus defining a so-called diffusion velocity. In addition to the actual velocity, it is used to compute the particles displacement. On the other hand, the well-known and commonly used Particle Strength Exchange method (PSE) uses an approximation of the Laplacian operator in order to model diffusion. This approximation is based on an exchange of particles strength. Although DVM is particularly well suited to particle methods since it preserves their Lagrangian aspect, its major drawback stems in the fact that it suffers from severe... |
| Tipo: Text |
Palavras-chave: Particle method; Diffusion; DVM; PSE. |
| Ano: 2013 |
URL: http://archimer.ifremer.fr/doc/00159/27006/25254.pdf |
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| Marini,S.J.; Vanzetti,L.S.; Borelli,V.S.; Villareal,A.O.; Denegri,G.D.; Cottura,G.A.; Panichelli,D.; Silva,P.; Campagna,D.; Spiner,N.; Brunori,J.C.; Franco,R.. |
| El gen RYR1 es la principal causa del síndrome de estrés porcino (PSS) y la presencia de carne pálida, blanda y exudativa (PSE) en los cerdos. En Argentina no existen informes sobre la variabilidad de dicho gen en cerdos híbridos y su efecto sobre la calidad de la canal. Por PCR-HRM se analizaron 403 cerdos híbridos de Argentina y el 65,0% eran homocigotos NN, 30.8% heterocigotos Nn y el 4,2% homocigotos nn. Además, se detectó un efecto significativo (p <0,0001) del gen RYR1 en el pH de la canal a los 45 minutos post faena. Los genotipos NN mostraron los mayores valores de pH a los 45 minutos después del sacrificio (6.27), los heterocigotos Nn mostraron valores intermedios de pH (5,94) y los homocigotos nn presentaron los valores más bajos de pH (5,64).... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cerdos; RYR1; Marcadores moleculares; PSE. |
| Ano: 2012 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1668-34982012000100002 |
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| Hansen, Heiko. |
| This paper analyses the effects of the Common Agricultural Policy (CAP) on gross transfers over time and across regions. Depending on the type of instrumentation to support agriculture, the volatility of gross transfers differs. While assistance arising from market price supports, regarded as independent from the world market levels, fluctuates intertemporally, direct payments are constant. Empirical findings for the CAP show a reduction of the transfer volatility on grain markets. For beef and veal this effect is not significant, because price support is still large in these markets. If agricultural support is biased in favour of specific commodities, territorial heterogeneity leads to an uneven distribution. By applying a regionalised concept of producer... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: CAP; Gross transfers; Temporal impacts; Regional distribution; PSE; Agricultural and Food Policy; Q11; Q18. |
| Ano: 2005 |
URL: http://purl.umn.edu/24625 |
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| Yazdani, Saeed; Vaezi, L.. |
| Agricultural policies in Iran have aimed at achieving self-sufficiency in food productions through the government various policies. The aim of this paper is to examine the current level of protection which may exist in agricultural sector in Iran and other countries. The results indicate that the PSE in Iran is much higher than the OECD and is close to Japanese and Korean PSE percentage (i.e. 58 and 64 percent). The broadest indicator of support representing the sum of transfers to agricultural producers (PSE), expenditure for general services (GSSE), and direct budgetary transfers to consumers, reached 83 billion Dollars per year in 2001-2005 which is almost equivalent to 13.4 percent of Iran’s GDP in this period. This is much... |
| Tipo: Journal Article |
Palavras-chave: Iran; Producers; Support Policy; PSE; GSSE; Agricultural and Food Policy; Q18. |
| Ano: 2009 |
URL: http://purl.umn.edu/58063 |
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| Machado,Sivanilza T.; Santos,Rodrigo C.; Caldara,Fabiana R.; Gonçalves,Manoel C.; Jordan,Rodrigo A.; Reis,João G. M. dos. |
| Este estudo foi conduzido com o objetivo de investigar a incidência de carne PSE (pale, soft and exudative) em suínos abatidos em um abatedouro comercial, localizado em Mato Grosso do Sul, no período de maio de 2009 a julho de 2010. A partir do banco de dados (n = 854 carcaças), aplicou-se a regressão logística múltipla com a finalidade de desenvolver um modelo para constatar a influência das variáveis selecionadas na probabilidade de risco de incidência de carne PSE. Desta forma, a variável dependente foi construída pela identificação de carne PSE em carcaças de suínos com valores de pH45 inferior ou igual a 5,8. Para obtenção do modelo com maior capacidade de predição foram aplicados o método de máxima verossimilhança para estimação de parâmetros e a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: PSE; Manejo pré-abate; Ambiência; Regressão logística; Técnica stepwise. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662014001000012 |
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| Registros recuperados: 21 | |
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