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Registros recuperados: 9
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Association of polymorphisms in the leptin and thyroglobulin genes with meat quality and carcass traits in beef cattle R. Bras. Zootec.
Carvalho,Thiago Dutra de; Siqueira,Fabiane; Torres Júnior,Roberto Augusto de Almeida; Medeiros,Sérgio Raposo de; Feijó,Gelson Luís Dias; Souza Junior,Maury Dorta de; Blecha,Isabella Maiumi Zaidan; Soares,Cleber Oliveira.
The objective of the present study was to estimate the allelic and genotypic frequencies of the polymorphisms E2FB (AY138588.1: c.305C> T), located in the leptin gene (LEP), and TG5 (X05380.1:g.-422C>T), located in the thyroglobulin gene (TG), and evaluate the association of these polymorphisms in crossbred cattle of seven distinct genetic groups with the following traits: slaughter weight (SW), hot carcass weight (HCW), hot carcass yield (HCY), carcass fat thickness (CFT), ribeye area (REA), marbling (MARM) and shear force (SF). The animals were genotyped using the PCR-RFLP (Polymorphism Chain Reaction-Restriction Fragment Length Polymorphism) technique, using 201 products obtained from F1 Caracu × Nellore, Angus × Nellore and Valdostana × Nellore...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fat thickness; Marker-assisted selection; Meat tenderness; Shear force; SNP.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012001000004
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Bovine μ-calpain (CAPN1) gene polymorphisms in Brangus and Brahman bulls JBAG
Soria,LA; Corva,PM; Huguet,MJ; Miño,S; Miquel,MC.
The bovine CAPN1 gene encodes the large subunit of μ-calpain, which is thought to be one of the most important enzymes involved in postmortem beef tenderization. Three SNPs in CAPN1 (SNP 316, SNP 530 and SNP 4751) have been associated with beef tenderness in different beef cattle breeds. The objective of this work was to implement genotyping strategies for CAPN1 markers as part of a project pursuing the identifi cation and validation of molecular markers associated with bovine meat quality and composition. Three PCR-RFLP methods were designed to determine genotypes of 64 bulls (11 Angus, 43 Brangus and 10 Brahman). Unexpected patterns resulting from the PCR-RFLP analysis at SNP 316 and SNP 530 were resolved by cloning and sequencing and lead to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Beef cattle; Meat tenderness; U-calpain; Molecular markers; Single nucleotide polymorphism.
Ano: 2010 URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S1852-62332010000100007
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Candidate SNPs for carcass and meat traits in Nelore animals and in their crosses with Bos taurus PAB
Curi,Rogério Abdallah; Krauskopf,Monique Marcondes; Hadlich,Janaína Conte; Fortes,Marina Rufino Salinas; Vankan,Dianne Margaret; Silva,Josineudson Augusto II Vasconcelos; Oliveira,Henrique Nunes de; Mota,Marcílio Dias Silveira da.
The objective of this work was to evaluate the effects of single-nucleotide polymorphisms (SNPs) in the genes IGF1 (AF_017143.1:g.198C>T), MSTN (AF_320998.1:g.433C>A), MYOD1 (NC_007313:g.1274A>G) and MYF5 (NC_007303:g.1911A>G) on carcass and meat traits in Nelore (Bos indicus) and Nelore x B. taurus. A total of 300 animals were genotyped and phenotyped for rib eye area (REA), backfat thickness (BT), intramuscular fat (IF), shear force (SF) and myofibrillar fragmentation index (MFI). The effects of allele substitution for each SNP were estimated by regression of the evaluated phenotypes on the number of copies of a particular allele using the general linear model. The polymorphism at IGF1 was non-informative in Nelore animals. In crossbred...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bos indicus; Candidate gene; Fat deposition; Meat tenderness; Polymorphism.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012000200019
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Comparison of proximate chemical composition and texture of cupim, Rhomboideus m. and lombo, Longissimus dorsi m. of Nelore (Bos indicus) BABT
Pedrão,Mayka Reghiany; Lassance,Fernanda; Souza,Nilson Evelazio de; Matsushita,Makoto; Telles,Paulo; Shimokomaki,Massami.
The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD) taken from the same animal (p<0.05), the highest value reported so far. This was unequivocally observed by the histological evaluation. Proportionally more protein fraction and conversely less moisture were also observed in RB. Analysis of collagen and its crosslinking with hydroxylysylpyridinium (HP) showed there to be 22.9% more collagen and 14-fold as much HP in RB as in LD. Contrary to the expectations, the tenderness of fresh samples evaluated by Warner Bratzler shear force measurements led to values...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Zebu breed; Collagen; Hydroxylysylpyridinium; Meat tenderness; Marbling fat.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000300023
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Genetic polymorphisms related to meat traits in purebred and crossbred Nelore cattle PAB
Curi,Rogério Abdallah; Fortes,Marina Rufino Salinas; Chardulo,Luis Artur Loyola; Silveira,Antonio Carlos; Arrigoni,Mário De Beni; Martins,Cyntia Ludovico; Assumpção,Mayra Elena Ortiz D' Avila; Oliveira,Henrique Nunes de.
The objective of this work was to estimate the allelic and genotypic frequencies of CAST/XmnI, a calpastatin gene polymorphism, and CAPN530, a calpain 1 large subunit gene polymorphism, in different beef genetic groups (Nelore and Nelore x Bos taurus), and to investigate associations between these polymorphisms and carcass and meat traits. Three hundred animals - comprising 114 Nelore, 67 Angus x Nelore, 44 Rubia Gallega x Nelore, 41 Canchim, 19 Brangus three-way cross and 15 Braunvieh three-way cross- were genotyped by PCR-RFLP and phenotyped for rib-eye area (REA), back-fat thickness (BT), intramuscular fat (IF), shear force (SF) and myofibrillar fragmentation index (MFI). The occurrence of the two alleles of the CAST/XmnI and CAPN530 single nucleotide...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bos indicus; Calpain gene; Calpastatin gene; Meat tenderness; Single nucleotide polymorphisms.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009001200015
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Heat shock proteins on beef quality PAB
Moncau,Cristina Tschorny; Rosa,Alessandra Fernandes; Eler,Joanir Pereira; Balieiro,Júlio César de Carvalho.
Abstract: The objective of this work was to quantify heat shock proteins (HSP) 27 and 70 in the Longissimus dorsi muscle of cattle during aging and to check their potential as biomarkers for meat quality. A total of 191 steers ½ South African Simmental x ½ Nellore (16-18 months, 391.7±99.7 kg), castrated, and feedlot finished were used. Meat quality was measured by pH, color, cooking loss, and shear force (SF) at 1 and 14 days of aging time. HSP27 and HSP70 were quantified according to the SF values in the more and less tender meat groups, with 20 samples each, for each aging time. HSP27 concentrations in more and less tender meat decrease from 1 to 14 days of aging, and do not differ when evaluated at the same period. HSP70 concentrations in more tender...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bos taurus indicus; Biomarker; HSP27; HSP70; Meat tenderness.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000100090
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Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn R. Bras. Zootec.
Costa,Roberto Germano; Pinto,Tiago Ferreira; Medeiros,Geovergue Rodrigues de; Medeiros,Ariosvaldo Nunes de; Queiroga,Rita de Cássia Ramos do Egypto; Treviño,Israel Hernandez.
The objective of this study was to assess the tissue component yields and the physical, chemical and sensory characteristics of meat from Santa Inês sheep fed diets in which cactus pear partially or completely replaced corn. The study used 45 Santa Inês rams with initial live weight of 25±2.5 kg and final weight of 35±1.5 kg in a completely randomized design with five treatments (0, 25, 50, 75 and 100%) and nine replicates per treatment. The leg of the animal was used to analyze the tissue component yields, and the longissimus dorsi muscle was used for assessment of the sensory characteristics and the physical and chemical compositions. The inclusion of cactus pear in the diet increased the adipose tissue percentage quadratically, up to 50%, reducing the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Meat tenderness; Opuntia ficus indica; Proximate composition; Sensory characteristics.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000200028
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Quality characteristics of Longissimus dorsi muscle from Bos indicus animals treated with vitamin D3 Scientia Agricola
Pedreira,Aparecida Carla de Moura Silveira; Luchiari Filho,Albino; Leite,Vanderley Benedito de Oliveira; Carvalho,Marina Hojaij.
Among several techniques to improve beef tenderness, vitamin D3, important for calcium mobilization, has recently been developed as an alternative. It acts on the intracellular calcium-dependent proteases (mu- and m-calpain). Ten days prior to slaughter, 36 Nelore steers were fed 0, 3, 6 and 9 million IU of supplemental vitamin D3 (D3) per animal per day (an-1 d-1). Animals were slaughtered and tenderness (shear force), cooking losses (1, 8 and 15 days of aging), sensory evaluation, and minerals in blood plasma and muscle (Longissimus dorsi) were measured. There were no differences (P > 0.05) among treatments for blood plasma and muscle mineral concentration, evaporation losses, and sensory juiciness. For drip and total loss, the smallest losses were...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Nelore cattle; Meat tenderness; Carcass characteristics.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162003000400005
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Valuing Fed Cattle Using Objective Tenderness Measures AgEcon
Riley, John Michael; Schroeder, Ted C.; Wheeler, Tommy L.; Shackelford, Stephen D.; Koohmaraie, Mohammad.
Beef tenderness is critical in consumer satisfaction with beef steak products. Current fed cattle valuation systems do not differentiate carcasses based upon tenderness variation. However, considerable research indicates consumers are willing to pay more for tender relative to tough beef steak. This article develops a tenderness-augmentation to current fed cattle grid pricing systems. Using a large set of actual carcasses, we determine that a tenderness-augmented price grid would reorder fed cattle value by on average nearly $5.00/cwt dressed relative to current valuation methods. Substantial opportunity is present to improve beef tenderness through new price signals to producers.
Tipo: Journal Article Palavras-chave: Beef quality; Meat tenderness; Cattle value; Cattle price; Agribusiness; Farm Management; Food Consumption/Nutrition/Food Safety; Livestock Production/Industries; Q11; Q13; M31.
Ano: 2009 URL: http://purl.umn.edu/48747
Registros recuperados: 9
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