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Chicken breast
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White striping (WS) is an emerging quality defect with adverse consequences for the sensorial, technological, and nutritional qualities of breast meat in broiler chickens.
9p
vinarcissa
21-03-2023
2
1
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G-protein subunit beta 1 like (GNB1L) encodes a G-protein beta-subunit-like polypeptide. Chicken GNB1L is upregulated in the breast muscle of high feed efficiency chickens, and its expression is 1.52-fold that in low feed efficiency chickens. However, no report has described the effects of GNB1L indels on the chicken carcass and growth traits.
7p
vihagrid
30-01-2023
6
3
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Chapter 12 - Understanding poultry and game birds. This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;...
24p
runordie9
27-09-2022
13
4
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The effects of safflower oil and vitamin C (Vit. C) inclusion in broiler chicken diets on the growth performance, apparent ileal digestibility coefficient “AID%” of amino acids, intestinal histology, behavior, carcass traits, fatty acid composition of the breast muscle, antioxidant and immune status for a 35-day feeding period were evaluated.
18p
vidarwin
23-02-2022
18
1
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Skeletal muscle development is closely linked to meat production and its quality. This study is the first to quantify the proteomes and metabolomes of breast muscle in two distinct chicken breeds at embryonic day 12 (ED 12), ED 17, post-hatch D 1 and D 14 using mass spectrometry-based approaches.
15p
vilarryellison
29-10-2021
10
0
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Intramuscular fat (IMF) is one of the important factors influencing meat quality, however, for chickens, the molecular regulatory mechanisms underlying this trait have not yet been clear. In this study, a systematic identification of differentially expressed genes (DEGs) and molecular regulatory mechanism related to IMF metabolism between Beijing-you chicken breast and thigh at 42 and 90 days of age was performed.
9p
vilarryellison
29-10-2021
11
0
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The aim of this study was to identify the first quantitative trait loci (QTLs) for WS as well as breast muscle yield (BMY) and meat quality traits using a genome-wide association study (GWAS). We took advantage of two divergent lines of chickens selected for meat quality through Pectoralis major ultimate pH (pHu) and which exhibit the muscular defect. An expression QTL (eQTL) detection was further performed for some candidate genes, either suggested by GWAS analysis or based on their biological function.
14p
vibeauty
23-10-2021
6
1
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Genetically selected modern broiler chickens have acquired outstanding production efficiency through rapid growth and improved feed efficiency compared to unselected chicken breeds. Recently, we analyzed the transcriptome of breast muscle tissues obtained from modern pedigree male (PeM) broilers (rapid growth and higher efficiency) and foundational Barred Plymouth Rock (BPR) chickens (slow growth and poorer efficiency). This study was designed to investigate microRNAs that play role in rapid growth of the breast muscles in modern broiler chickens.
10p
vitzuyu2711
29-09-2021
7
0
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Improving feed efficiency is one of the important breeding targets for poultry industry. The aim of current study was to investigate the breast muscle transcriptome data of native chickens divergent for feed efficiency. Residual feed intake (RFI) value was calculated for 1008 closely related chickens.
18p
vijeeni2711
24-07-2021
7
0
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The development of skeletal muscle is closely related to the efficiency of meat production and meat quality. Chicken skeletal muscle development depends on myogenesis and adipogenesis and occurs in two phases— hyperplasia and hypertrophy
11p
vijeeni2711
30-06-2021
16
1
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Growth performance is significant in broiler production. In the growth process of broilers, gene expression varies at different growth stages. However, limited research has been conducted on the molecular mechanisms of muscle growth and development in yellow-feathered male chickens.
15p
vilichoo2711
23-06-2021
8
1
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Chicken skeletal muscle is an important economic product. The late stages of chicken development constitute the main period that affects meat production. LncRNAs play important roles in controlling the epigenetic process of growth and development.
15p
vilichoo2711
25-06-2021
14
1
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Various studies of chicken muscle development have focused on identifying miRNAs that are important for embryo or adult muscle development. However, little is known about the role of miRNAs in the whole muscle development process from embryonic to post-hatching periods.
14p
vilichoo2711
25-06-2021
15
1
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The present study was undertaken to assess broiler chicken breast fillets' physicochemical quality characteristics changes caused due to repeated freeze-thaw cycles by three different thawing methods. Meat samples were subjected to slow freezing at -18℃ for seven days and thawed under various thawing methods viz.
9p
trinhthamhodang11
27-04-2021
10
1
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The physical properties of toughness and firmness of broiler breast and leg meat has been meagerly influenced with respect to thawing methods. The total viable count of microwave oven thawed meat samples had less count than the other methods. E. coli and Salmonella species were not noticed in the broiler meat samples during the entire period of the experiment.
8p
chauchaungayxua11
23-03-2021
11
1
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In view the importance of eating lean meat with more protein and less cholesterol the study was aimed to determine the cholesterol and proximate status of breast and thigh of chicken meat when compared with quail meat.
4p
cothumenhmong9
04-01-2021
8
2
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The orphan receptors COUP-TF (chicken ovalbumin upstream promoter transcription factor) I and II are members of the nuclear receptor superfamily that play distinct and critical roles in vertebrate organogenesis. The involvement of COUP-TFs in cancer development has recently been suggested by several studies but remains poorly understood.
13p
virose2711
22-09-2020
20
1
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The present study was conducted to compare the quality of vacuum packed superchilled (- 1.5 to -2.5ºC) chicken breast with the chilled and frozen chicken breast at 24 h of storage. The result showed improvement in moisture content of superchilled meat with reduction in protein content as compared to fresh meat. There were no significant difference (P>0.05) in fat content of treated samples. The pH and WHC % showed no significant effect of cooling treatments. The ERV was good in treated samples except in chilled samples wherein it was decreased significantly.
9p
nguaconbaynhay6
24-06-2020
10
0
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The growth in the broiler segment is expected to remain strong due to consumer preference for chicken meat. The live market sales of broiler meat still constitute more than 90 % of total sales volume as most consumers prefer freshly slaughtered chicken meat. Modern commercial broilers have a high capacity for lipid biosynthesis because selection strategies have focused on improved body weight gain, breast yield and feed efficiency. Therefore, finding new means to increase the skeletal muscle growth and to reduce excess fat is important for both human health and poultry production.
7p
kethamoi4
18-04-2020
13
2
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Study was conducted to evaluate the effect of Lactobacillus sakei as protective culture on extended storage of chicken breast fillets kept under refrigeration temperature. Chicken fillets were allotted in to two different treatment groups namely, T1 (as control) and T2 (with Lactobacillus sakei). Total viable count increased significantly in both the samples with the advancement of storage period. Coli titre count was found to be nil in all the samples throughout the storage period up to 12th day. No E. coli organisms could be isolated on 0, 5th, 7th, 9th and 12th day in both the samples.
9p
cothumenhmong1
11-12-2019
14
2
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