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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha : |
21/02/2014 |
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Actualizado : |
24/09/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
WICKS, J.; BELINE, M.; GOMEZ, J.F.M.; LUZARDO, S.; SILVA, S.L.; GERRARD, D. |
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Afiliación : |
JORDAN WICKS, Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, USA.; MARIANE BELINE; JUAN FERNANDO MORALES GOMEZ, Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, São Paulo, Brazil.; SANTIAGO FELIPE LUZARDO VILLAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SAULO LUZ SILVA, Faculdade de Zootecnia e Engenharia de Alimentos, University of São Paulo, São Paulo, Brazil.; DAVID GERRARD, Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, USA. |
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Título : |
Muscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle. |
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Fecha de publicación : |
2019 |
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Fuente / Imprenta : |
Agriculture, v. 9, no. 9, 2019. |
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DOI : |
10.3390/agriculture9090195 |
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Idioma : |
Inglés |
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Notas : |
OPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019. |
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Contenido : |
Abstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases
in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover,
this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive
operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently
across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas
where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this aects meat quality development is incumbent to all vested in the meat industry. MenosAbstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases
in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover,
this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive
operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently
across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas
where animal g... Presentar Todo |
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Palabras claves : |
ANIMALS; BEEF; COLOR; GROWTH; MEAT QUALITY; MUSCLE; TENDERNESS. |
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Asunto categoría : |
L01 Ganadería |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/13328/1/Luzardo-2019.pdf
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Marc : |
LEADER 02529naa a2200289 a 4500
001 1016091
005 2019-09-24
008 2019 bl uuuu u00u1 u #d
024 7 $a10.3390/agriculture9090195$2DOI
100 1 $aWICKS, J.
245 $aMuscle Energy Metabolism, Growth, and Meat Quality in Beef Cattle.$h[electronic resource]
260 $c2019
500 $aOPEN ACCESS. Article history: Received: 16 July 2019 // Accepted: 2 September 2019 // Published: 7 September 2019.
520 $aAbstract: World meat production must increase substantially to support current projections in population growth over the next 30 years. However, maximizing product quality remains a focus for many in the meat industry, as incremental increases in product quality often signal potential increases in segment profitability. Moreover, increases in meat quality also address concerns raised by an ever-growing auent society demanding greater eating satisfaction. Production strategies and valued endpoints dier worldwide, though this makes the global marketing of meat challenging. Moreover, this variation in production schemes makes it dicult for the scientific community to understand precisely those mechanisms controlling beef quality. For example, some cattle are produced in low input, extensive, forage-based systems. In contrast, some producers raise cattle in more intensive operations where feeding programs are strategically designed to maximal growth rates and achieve significant fat deposition. Yet, others produce cattle that perform between these two extremes. Fresh meat quality, somewhat like the variation observed in production strategies, is perceived dierently across the globe. Even so, meat quality is largely predicated on those characteristics visible at the retail counter, namely color and perceived texture and firmness. Once purchased, however, the eating experience is a function of flavor and tenderness. In this review, we attempt to identify a few areas where animal growth may impact postmortem energy metabolism and thereby alter meat quality. Understanding how animals grow and how this aects meat quality development is incumbent to all vested in the meat industry.
653 $aANIMALS
653 $aBEEF
653 $aCOLOR
653 $aGROWTH
653 $aMEAT QUALITY
653 $aMUSCLE
653 $aTENDERNESS
700 1 $aBELINE, M.
700 1 $aGOMEZ, J.F.M.
700 1 $aLUZARDO, S.
700 1 $aSILVA, S.L.
700 1 $aGERRARD, D.
773 $tAgriculture$gv. 9, no. 9, 2019.
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Registro original : |
INIA Tacuarembó (TBO) |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
18/03/2019 |
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Actualizado : |
18/03/2019 |
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Tipo de producción científica : |
Abstracts/Resúmenes |
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Autor : |
IRIARTE, W.; MURCHIO, S.; RODRIGUEZ, P.; CABRERA, D.; SORIA, J.; PISANO, J.; ZOPPOLO, R.; DALLA RIZZA, M. |
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Afiliación : |
WANDA IRIARTE GRECO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARIA SARA MURCHIO VIGNOLO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; PABLO ANDRES RODRIGUEZ BRUNO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; CARLOS DANILO CABRERA BOLOGNA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JORGE RAUL SORIA BARAIBAR, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; JULIO CESAR PISANO CARBAJAL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ROBERTO JOSE ZOPPOLO GOLDSCHMIDT, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARCO DALLA RIZZA VILARO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
Pear accession fingerprinting through microsatellite markers in Uruguay. [abstract of poster]. |
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Fecha de publicación : |
2018 |
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Fuente / Imprenta : |
In: Zoppolo, R. Cabrera, D. (Eds.). Growing in diversity. Proceedings of the International Pear Symposium, 13, Dec. 4-7th 2018, Montevideo, Uruguay. |
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Páginas : |
p. 90 |
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Idioma : |
Inglés |
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Contenido : |
A selection of eleven microsatellite markers (SSRs) reported for fingerprinting germplasm collections of Pyrus spp. was used to genotype a collection of cultivars and rootstocks. |
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Palabras claves : |
AVERAGE LINKAGE; GENOTYPING; PYRUS spp; SSR. |
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Asunto categoría : |
F01 Cultivo |
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URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/12522/1/P25-Iriarte-W.-et-al.-Abst.-Pear-Symp.-13.-2018.pdf
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Marc : |
LEADER 00976nam a2200253 a 4500
001 1059634
005 2019-03-18
008 2018 bl uuuu u0uu1 u #d
100 1 $aIRIARTE, W.
245 $aPear accession fingerprinting through microsatellite markers in Uruguay. [abstract of poster].$h[electronic resource]
260 $aIn: Zoppolo, R. Cabrera, D. (Eds.). Growing in diversity. Proceedings of the International Pear Symposium, 13, Dec. 4-7th 2018, Montevideo, Uruguay.$c2018
300 $ap. 90
520 $aA selection of eleven microsatellite markers (SSRs) reported for fingerprinting germplasm collections of Pyrus spp. was used to genotype a collection of cultivars and rootstocks.
653 $aAVERAGE LINKAGE
653 $aGENOTYPING
653 $aPYRUS spp
653 $aSSR
700 1 $aMURCHIO, S.
700 1 $aRODRIGUEZ, P.
700 1 $aCABRERA, D.
700 1 $aSORIA, J.
700 1 $aPISANO, J.
700 1 $aZOPPOLO, R.
700 1 $aDALLA RIZZA, M.
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Registro original : |
INIA Las Brujas (LB) |
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