About: Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation

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About: Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this study was a screening evaluation of the interaction of genotypes of growth hormone, Pit-1 and calapin genes on the shear force of grilled beef during the 28-days period of maturation. data were collected from 115 samples of meat from Czech Fleckvieh bulls slaughtered between 519 and 722 day old. The bulls came from the same herd with the same fattening and the same herd conditions. The samples were taken in uniform section MLLT (8th rib and further). The analyses were carried out on the samples: 1st, 14th and 28th days following slaughter. Storage temperatures were between 2-4°C. The samples (widht 2.5 cm) were ready for analysis after 7 minutes of grilling at a temperature of 180°C using contact grill APEXA. After draining (5 minutes) 10 samples with the same weight and measurement (5x1.2 cm) were cut for each meat sample and studied using the Warner-Bratzler analysis (shear force). From all genotype interactions the shear force during the maturation period was lowest in the combinat The aim of this study was a screening evaluation of the interaction of genotypes of growth hormone, Pit-1 and calapin genes on the shear force of grilled beef during the 28-days period of maturation. data were collected from 115 samples of meat from Czech Fleckvieh bulls slaughtered between 519 and 722 day old. The bulls came from the same herd with the same fattening and the same herd conditions. The samples were taken in uniform section MLLT (8th rib and further). The analyses were carried out on the samples: 1st, 14th and 28th days following slaughter. Storage temperatures were between 2-4°C. The samples (widht 2.5 cm) were ready for analysis after 7 minutes of grilling at a temperature of 180°C using contact grill APEXA. After draining (5 minutes) 10 samples with the same weight and measurement (5x1.2 cm) were cut for each meat sample and studied using the Warner-Bratzler analysis (shear force). From all genotype interactions the shear force during the maturation period was lowest in the combinat (en)
Title	Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation (en)
skos:prefLabel	Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation Interaction of genotypes of GH, Pit-1, CAPN1 genes and its influence on shear force of grilled beef in Czech Fleckvieh bulls during the period of maturation (en)
skos:notation	RIV/60076658:12220/09:00010753!RIV10-MSM-12220___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2B08037), Z(MSM2678846201), Z(MSM6007665806)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Voříšková, Jarmila Čítek, Jindřich Řehout, Václav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Jihočeská univerzita v Českých Budějovicích / Zemědělská fakulta
http://linked.open...dnocenehoVysledku	319903
http://linked.open...ai/riv/idVysledku	RIV/60076658:12220/09:00010753
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	beef; beef maturation; genes interaction; GH; Pit-1; CAPN1; shear force of grilled beef (en)
http://linked.open.../riv/klicoveSlovo	beef CAPN1 GH Pit-1 beef maturation genes interaction shear force of grilled beef
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[599AAD5CCD7A]
http://linked.open...i/riv/nazevZdroje	Výzkum v chovu skotu
http://linked.open...in/vavai/riv/obor	GI
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Biotechnological methods for innovations of manufacturing and consumerist quality evaluation of beef as source of an animal proteins.
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	2009
http://linked.open...iv/tvurceVysledku	Voříšková, Jarmila Říha, Jan Čítek, Jindřich Řehout, Václav Bezdíček, J.
http://linked.open...n/vavai/riv/zamer	Sustainable methods of agricultural management in montane and submontane areas with respect to harmonization of the production and nonproduction spheres Uplatnění evropského modelu multifunkčního zemědělství v LFA oblastech České republiky
issn	0139-7265
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	12220

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