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| Description
| - Main goal of the project is to develop and validate recent biotechnological methods for inovations in prediction and estimation of beef quality with usage of genomical markers, breeding programs and feeding facilities. We want to develop recent methods for estimation of parameters of beef quality as CLA, marbling, photometric methods etc. In connection with DNA analysis of genomic markers of selected QTLs we want to develop new methods for prediction of beef consumer's, producer's and processor's quality what can be used just in neonatal period of calves' life. The part of project is also concerned to construction of MSs and SNPs panel what can be useful for identification and traceability of beef from bioproduction farms in CR. (en)
- Stanovit vztahy mezi markery asociovanými s významnými kvalitativními vlastnostmi JUT skotu a jakostními charakteristikcami hovězího masa. Zpracovat a ověřit postup vyhledatelnosti zdroje masa.
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| Title
| - Biotechnological methods for innovations of manufacturing and consumerist quality evaluation of beef as source of an animal proteins. (en)
- Biotechnologické metody pro inovace hodnocení zpracovatelské a spotřebitelské kvality hovězího masa jako potravinového zdroje živočišných proteinů
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| skos:notation
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| http://linked.open...avai/cep/aktivita
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| http://linked.open...kovaStatniPodpora
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| http://linked.open...ep/celkoveNaklady
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| http://linked.open...datumDodatniDoRIV
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| http://linked.open...i/cep/druhSouteze
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| http://linked.open...ep/duvernostUdaju
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| http://linked.open.../cep/fazeProjektu
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| http://linked.open...ai/cep/hlavniObor
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| http://linked.open...hodnoceniProjektu
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| http://linked.open...vai/cep/kategorie
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| http://linked.open.../cep/klicovaSlova
| - Marker; QTL; Palatability; Tenderness; Marbling; Beef (en)
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| http://linked.open...ep/partnetrHlavni
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| http://linked.open...inujicichPrijemcu
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| http://linked.open...cep/pocetPrijemcu
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| http://linked.open...ocetSpoluPrijemcu
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| http://linked.open.../pocetVysledkuRIV
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| http://linked.open...enychVysledkuVRIV
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| http://linked.open...lneniVMinulemRoce
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| http://linked.open.../prideleniPodpory
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| http://linked.open...iciPoslednihoRoku
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| http://linked.open...atUdajeProjZameru
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| http://linked.open.../vavai/cep/soutez
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| http://linked.open...usZobrazovaneFaze
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| http://linked.open...ai/cep/typPojektu
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| http://linked.open...ep/ukonceniReseni
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| http://linked.open.../cep/vedlejsiObor
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| http://linked.open...ep/zahajeniReseni
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| http://linked.open...jektu+dodavatelem
| - Byly vypracovány a ověřeny biotechnologické metody hodnocení kvality hovězího masa (odporové charakteristiky, reflekční infračervená spektrometrie, měření bioimpedančního spektra, interakce genotypů růstového hormonu, Pit-1 a calpainu na střižnou sílu,genetické asociace s jatečnými ukazateli masa). (cs)
- New biotechnological method for determination of beef meat quality were conducted(resistance characteristic, reflected UV spectrometry, measuring of bioimpedance, interaction of genotypes for GH, Pit-1 and calpain on shear force,genetic association with traits of carcass meat. (en)
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| http://linked.open...tniCyklusProjektu
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| http://linked.open.../cep/klicoveSlovo
| - Marker
- QTL
- Marbling
- Palatability
- Tenderness
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| is http://linked.open...vavai/cep/projekt
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