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Resumen
Attributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner–Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB). Average daily live weight gain, [ver mas...]
dc.contributor.authorMelucci, Lilia Magdalena
dc.contributor.authorPanarace, M.
dc.contributor.authorFeula, P.
dc.contributor.authorVillarreal, Edgardo Leopoldo
dc.contributor.authorGrigioni, Gabriela Maria
dc.contributor.authorCarduza, Fernando Jose
dc.contributor.authorSoria, Liliana A.
dc.contributor.authorMezzadra, Carlos Alberto
dc.contributor.authorArceo, Maria E.
dc.contributor.authorPapaleo Mazzucco, Juliana
dc.contributor.authorCorva, Pablo Marcelo
dc.contributor.authorIrurueta, Martin
dc.contributor.authorRogberg Muñoz, Andres
dc.contributor.authorMiquel, María Cristina
dc.date.accessioned2019-02-01T12:47:35Z
dc.date.available2019-02-01T12:47:35Z
dc.date.issued2012-12
dc.identifier.issn0309-1740
dc.identifier.otherhttps://doi.org/10.1016/j.meatsci.2012.06.036
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0309174012002513
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4373
dc.description.abstractAttributes contributing to differences in beef quality of 206 Hereford steers finished on pasture were assessed. Beef quality traits evaluated were: Warner–Bratzler meat tenderness and muscle and fat color at one and seven days after slaughter and trained sensory panel traits (tenderness, juiciness, flavor, and marbling) at seven days. Molecular markers were CAPN1 316 and an SNP in exon 2 on the leptin gene (E2FB). Average daily live weight gain, ultrasound monthly backfat thickness gain and rib-eye area gain were estimated. Molecular markers effects on meat quality traits were analyzed by mixed models. Association of meat quality with post weaning growth traits was analyzed by canonical correlations. Muscle color and marbling were affected by CAPN1 316 and E2FB and Warner–Bratzler meat tenderness by the former. The results confirm that marker assisted selection for tenderness is advisable only when beef aging is a common practice. The most important sources of variation in tenderness and color of meat remained unaccounted for.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceMeat Science 92 (4) : 768-774 (December 2012)es_AR
dc.subjectGanado Bovinoes_AR
dc.subjectCattleeng
dc.subjectPastoreoes_AR
dc.subjectGrazingeng
dc.subjectCarne de Reses_AR
dc.subjectBeefeng
dc.subjectCalidad de la Carnees_AR
dc.subjectMeat Qualityeng
dc.subjectRazas (animales)es_AR
dc.subjectBreeds (animals)eng
dc.subjectGenéticaes_AR
dc.subjectGeneticseng
dc.subjectManejo del Ganado
dc.subjectLivestock Managementeng
dc.subject.otherNovilloes_AR
dc.subject.otherRaza Herefordes_AR
dc.titleGenetic and management factors affecting beef quality in grazing Hereford steerses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Balcarcees_AR
dc.description.filFil: Melucci, Lilia Magdalena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Departamento de Producción Animal; Argentinaes_AR
dc.description.filFil: Panarace, M. Goyaike SAACIYF. Biotechnology Area; Argentinaes_AR
dc.description.filFil: Feula, P. Goyaike SAACIYF. Biotechnology Area; Argentinaes_AR
dc.description.filFil: Villarreal, Edgardo Leopoldo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Área de Investigación en Producción Animal; Argentinaes_AR
dc.description.filFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Soria, Liliana A. Universidad de Buenos Aires. Facultad de Ciencias Veterinarias; Argentinaes_AR
dc.description.filFil: Mezzadra, Carlos Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentinaes_AR
dc.description.filFil: Arceo, Maria E. Universidad de Buenos Aires. Facultad de Ciencias Veterinarias; Argentinaes_AR
dc.description.filFil: Papaleo Mazzucco, Juliana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Área de Investigación en Producción Animal; Argentinaes_AR
dc.description.filFil: Corva, Pablo Marcelo. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Departamento de Producción Animal; Argentinaes_AR
dc.description.filFil: Irurueta, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Rogberg Muñoz, Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Instituto de Genética Veterinaria; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Veterinarias; Argentinaes_AR
dc.description.filFil: Miquel, María Cristina. Universidad de Buenos Aires. Facultad de Ciencias Veterinarias; Argentinaes_AR
dc.subtypecientifico


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