28 research outputs found
Perfil de ácidos graxos da gordura intramuscular da carne de vacas de descarte de diferentes grupos genéticos terminadas em confinamento, abatidas com distintos pesos
Full text linkReplacing Conventional Carbon Nucleophiles with Electrophiles: Nickel-Catalyzed Reductive Alkylation of Aryl Bromides and Chlorides
Get PDFComposição química e perfil de ácidos graxos da carne de bovinos de diferentes condições sexuais recebendo silagem de milho e concentrado ou cana-de-açúcar e concentrado contendo grãos de girassol
Full text linkComposição em ácidos graxos e qualidade da carne de tourinhos Nelore e Canchim alimentados com dietas à base de cana-de-açúcar e dois níveis de concentrado
Full text linkComparison of carcass composition among Japanese Black, Holstein and their crossbred steers fattening on farm
No full textPulsatile growth hormone secretion, circulating insulin-like growth factor-1 concentration and cellular density of somatotrophs differ between Wagyu and Holstein steers
No full textEstimation of the carcass composition from a cross-section of the rib-loin from crossbred Japanese Black × Limousin F2 cattle by computer image analysis
No full textAdiposity, fatty acid composition, and delta-9 desaturase activity during growth in beef cattle
No full textEffects of growth rate during the early fattening period on growth, carcass characteristics and circulating hormones in the different growth hormone genotypes of Japanese black steers
No full textGenetic variation in fatty acid composition of subcutaneous fat in cattle
No full textGenetic parameters were estimated for fatty acid composition of subcutaneous beef fat of 1573 animals which were the progeny of 157 sires across seven breeds grown out on pasture and then finished on either grain or grass in northern New South Wales or in central Queensland. There was genetic variation in individual fatty acids with estimates of heritability for the proportions of C14 : 0, C14 : 1c9, C16 : 0, C16 : 1c9, C18 : 0 and C18 : 1c9 fatty acids in subcutaneous beef fat of the order of 0.4 or above. Also substantial correlations between some fatty acids were observed. Genetic correlations between fatty acids and fat depth at the P8 site suggested that much of the genetic variation in fatty acid composition was related to changes in fatness. Selection for decreased fatness resulted in decreased proportions of C18 : 1c9 with concomitant increases in C18 : 0, C14 : 0 and C16 : 0. This suggested that selection for decreased fatness at a given weight will result in a decrease in the proportions of monounsaturated fatty acids in the subcutaneous fat in the carcass with a corresponding increase in the proportions of saturated fatty acids
