[PDF] Top 20 Influence of ractopamine in meat quality of pigs
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Influence of ractopamine in meat quality of pigs
... – Ractopamine is a -adrenergic agonists widely used in diets for finishing pigs by providing a redirection of nutrients, reducing fat and increasing lean meat deposition in the ... See full document
9
Ractopamine: analytical method validation; and the detection in loin, tissues and urine of pigs fed meat and bone meal containing this growth promoter
... countries, ractopamine hydrochloride (RAC) is allowed to be used in animal production as a beta-agonist, which is an energy repartitioning agent able to offer economic benefits such as increased muscle and ... See full document
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Standardized ileal digestible lysine in diets for pigs fed ractopamine in commercial production system
... assessment of loin depth and backfat thickness with ultrasound provides accurate measurements of the amount of muscle and fat in the ...change in backfat thickness associated with a ... See full document
10
Ractopamine as a Metabolic Modifier Feed Additive for Finishing Pigs: A Review
... effects of ractopamine on meat quality in pigs have been reported in the literature, but the results remain inconsistent and ...Feeding ractopamine to finishing ... See full document
12
Use of ractopamine during compensatory gain of finishing pigs on carcass and meat performance and quality
... days of age and ...a ractopamine-free ration between 2242 days; T2 - fed ad libitum between 021 days and a ration containing 10ppm ractopamine between 2242 days; T3 - 20% feed restriction between ... See full document
9
Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs
... because of the discrepancy between lean growth rate of non-selected pig breeds compared to a high growth rate of selected pig breeds, different nutritional requirements are expected for the crossbred ... See full document
8
Lamb meat quality of two breeds with protected origin designation. Influence of breed, sex and live weight
... Lamb meat quality of two Portuguese products was ...influences of slaughter weight, sex and breed on eating quality were ...lambs of two different breeds with protected designation ... See full document
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Meat quality of chicken of different crossings in alternative system
... not influence the physicochemical parameters related to meat quality (Table ...(2014) in which no influence of gender over the parameters of final pH, cooking loss, ... See full document
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Influence of lamb finishing system on animal performance and meat quality
... assessment of carcass commercial quality. The main commercial cuts of sheep carcass are shoulder, shank, loin and ...rack. In the present study, there was no difference in cut ... See full document
8
Influence of cutting room temperature on the microbiological quality of chicken breast meat
... chicken meat derive from the microbiota of the skin and feathers of these animals and can also originate from the nasal cavity, mouth, skin and gastrointestinal tract of the ...handlers. ... See full document
7
Association of the heart fatty acid-binding protein gene with quality of carcass and meat traits in pigs
... frequencies of the HH and Hh genotypes were ...(2002) in a study with 561 Duroc, Landrace, Yorkshire, Nanchang White, Erhualian, Meishan, Yushan Black, Leping Spotted, Jinhua Black Head-Hind, and Shanggao ... See full document
6
Effect of linseed oil sediment in the diet of pigs on the growth performance and fatty acid profile of meat
... treatment of experimental group 1 resulted in significantly lower content of palmitoleic (C16:1n-7) and vaccenic (C18:1n-7) ...content of palmitoleic (C16:1n-7) fatty acid in the study ... See full document
8
Validating genome association studies for meat quality and carcass traits in pigs through gene networks and meta-analysis
... identified in this work is NKX2-5 with ...found in mitogen-activating protein (MAP) ...important in intestinal epithelial cell proliferation and ...that in intestinal epithelial cells ICK ... See full document
54
Influence of Use Lactobacillus plantarum with Probiotic Character of Portuguese Meat Chouriços
... use of selected LAB as starter cultures in meat fermentation is well ...characteristics in dry-fermented meat product (Montel et ...use of LAB with probiotic proprieties still ... See full document
81
Comparison of muscle transcriptome between pigs with divergent meat quality phenotypes identifies genes related to muscle metabolism and structure.
... trimmed of external fat, kept at 4 uC for 3 subsequent days, and ...determination of shear force on cooked meat using a Warner-Bratzler cell fitted on a universal testing machine (Instron France ... See full document
14
Influence of production factors on the characteristics of meat from ruminants in Mediterranean area
... Th e subjects were discussed in specific sess ion s : quality and typical charact e ristics; milk product s ; meat products; other products; marketing of quality M e dit er ran[r] ... See full document
9
Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids
... Conversely, in the study by Rezar et al. (2003), the use of linseed oil introduced in the diets of pigs increased the meat oxidative stress, but in this case the oil ... See full document
10
Meat quality of lambs supplemented with intramuscular vitamin E
... changes in red color values were not observed and this can be attributed to the amount of vitamin E ...values in animals treated with 10 IU of vitamin E, indicating that their meat were ... See full document
6
SHARE AND QUALITY OF MUSCLE TISSUE IN CARCASSES OF PIGS PRODUCED ON FAMILY FARM
... processing of pigs, and cooling, pig carcasses were cut and totally dissected according to “Kulmbach” method (Commision of European Commities, ...Carcasses of pigs were cut on main ... See full document
4
Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition
... effective in preventing boar taint, but there are other disadvantages such as reducing growth performance and increasing fat deposition (Dunshea et ...with quality and efficiency gains (Dunshea et ... See full document
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