Quantitative trait loci mapping for meat quality traits in swine chromosome 6

Figura 6 - Crescimento em altura de Quercus faginea (em cima) e Acer campestre (em baixo) de plantação e sementeira directa nas áreas de composição pura do ensaio da Lagoa

Nekhlyudov (2014) reforça o papel da atenção primária como responsável por gerir os cuidados aos sobreviventes de longo prazo do câncer, por promover estilos de

Para Santos et al (2007) o exercício aeróbio e o treinamento de força são ideais para minimizar todos as adversidades do vírus HIV/AIDS e os efeitos

As age increased, both the quantity of commercial cuts decreased and the loss of quality traits, such as color, cooking loss, and shear force, increased; therefore, slaughter

Pale and normal fillets presented significantly different (p≤0.05) pH values, L* and a* values, w ater holding capacity, drip loss, and cooking loss, demonstrating changes in

Major threat to the quality of frozen meat is the reduction of water-holding capacity (WHC), which is manifested as loss of exudate (drip loss) upon thawing. Drip loss has a

Second, classification variables were generated for each meat quality attribute, comprising the categories for drip loss of loin, drip loss of ham, and marbling, adopting

Quality characteristics were measured by internal and external attributes as Haugh unit (HU), albumen and yolk pH, egg weight, weight loss, albumen and yolk height, yolk weight