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Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss R. Bras. Zootec.
Çelen,Mehmet Fatih; Söğüt,Bünyamin; Zorba,Ömer; Demirulus,Hüsrev; Tekeli,Ahmet.
ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Breast meat; Characteristic; Quality.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000800441
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Digestible lysine for broilers from different commercial strains in the final phase Animal Sciences
Dalólio, Felipe Santos; Moreira, Joerley; Vaz, Diego Pereira; Albino, Luiz Fernando Teixeira; Nunes, Ricardo Vianna; Dessimoni, Gabriel Villela.
This study aimed to evaluate different digestible lysine levels in diets for broilers chickens from different commercial strains, from 49 to 56 days of age, on performance and carcass characteristics. A total of 432 male broilers from 49 days old were used, with an average weight of 3560±250 g. It was used a completely randomized design in a factorial arrangement 3x4, and the birds, from three strains (Cobb 500, Hubbard Flex and Ross 308) were divided into four levels of digestible lysine (0.800, 0.950, 1.100 and 1.250%), with four replicates of 12 birds each. It was evaluated the weight gain, feed intake, feed conversion ratio, carcass yield, breast yield, breast meat yield and the yield of the thigh and drumstick. There was no interaction between lysine...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ciências Agrárias; Zootecnia Avicultura amino acids; Breast meat; Performance; Genotypes; Carcass yield..
Ano: 2016 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/31482
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Inherited CNVs in regions related to breast muscle development in a broiler population. Repositório Alice
GODOY, T. F.; SILVA, V. H. da; MOREIRA, G. C. M.; BOSCHIERO, C.; LEDUR, M. C.; CROOIJAMANS, R. P.; GROENEN, M. A. M.; COUTINHO, L. L..
bitstream/item/179873/1/final8850.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Autosomal chicken chromosomes; Cromossomos de galinha autossômicos; Fibroblastos; Peito de frango; Melhoramento Genético Animal; Gene; Genoma; Frango de Corte; Ganho de Peso; Carcaça; Animal genetic resources; Genome; Polymorphism; Broiler chickens; Weight gain; Breast meat; Fibroblasts.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093340
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Investigation for high-impact SNPs on important genes for muscle growth characteristics in broilers. Repositório Alice
PETRY, B.; MOREIRA, G. C. M.; JORGE, E. C.; LEDUR, M. C.; COUTINHO, L. L..
bitstream/item/179856/1/final8848.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Peito de frango; SNP; Melhoramento Genético Animal; Frango de Corte; Marcador Genético; Seleção Genética; Carcaça; Ganho de Peso; Animal genetic resources; Broiler chickens; Breast meat; Liveweight gain.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093333
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Single nucleotide polymorphism associated with breast trait in chickens. Repositório Alice
TREVISOLI, P. A.; MOREIRA, G. C. M.; BOSCHIERO, C.; PETRINI, J.; MOURÃO, G. B.; LEDUR, M. C.; COUTINHO, L. L..
bitstream/item/179866/1/final8849.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Peito de frango; Melhoramento Genético Animal; Frango de Corte; Polimorfismo Genético; Gene; Genoma; Animal genetic resources; Broiler chickens; Breast meat; Weight gain; Single nucleotide polymorphism.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093336
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Starter dietary lysine level and strain cross effects on performance and carcass traits of broiler females Rev. Bras. Ciênc. Avic.
Corzo,A; Kidd,MT.
Dietary lysine has been shown to impact the performance of broilers, particularly with aspect of breast meat accretion and yield. There have been studies that suggest that early dietary lysine has an effect on breast meat yield in male broilers. A study was designed to evaluate starter dietary lysine (1.20 vs 1.35% of diet as achieved by the addition of L-lysine at the expense of a filler) effect on performance of female broilers from three different genetic strain crosses, and monitor subsequent effects at 41 and 56 d of age. Body weight and feed consumption were higher for birds consuming the high lysine starter diet, but feed conversions were similar when compared to the low lysine diet. Body weight and feed conversion were similar among strains....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Breast meat; Broiler; Lysine; Performance.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2004000200004
Registros recuperados: 6
Primeira ... 1 ... Última
 

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