About: Usefulness of pH1 and EC50 values, glycogen, glucose and lactic acid content for meat quality prediction     Goto   Sponge   NotDistinct   Permalink

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  • The aim of this study was to compare the values of pH1, EC50, muscle glycogen, glucose and lactic acid content in the commercial hybrid pigs with different RYR1 genotypes and the prediction of meat quality RYR1 genotypes influence the values of meat quality after slaughter and from biopsies, carried out about 5 weeks before slaughter. The occurence of PSE meat ranged in biopsy samples according to pH from 10.16 to 14.58% between pH (r = 0.39) and EC (r = 0.23) from biopsies and after slaughter were very slow. The levels of muscle glycogen, glucose and lactic acid did not differenciate between the RYR1 genotypes. There was a high variability . The results indicated that the values of pH1, EC50, glycogen, glucose and lactic acid in biopsy samples were not useful for prediction of meat quality after slaughter.
  • The aim of this study was to compare the values of pH1, EC50, muscle glycogen, glucose and lactic acid content in the commercial hybrid pigs with different RYR1 genotypes and the prediction of meat quality RYR1 genotypes influence the values of meat quality after slaughter and from biopsies, carried out about 5 weeks before slaughter. The occurence of PSE meat ranged in biopsy samples according to pH from 10.16 to 14.58% between pH (r = 0.39) and EC (r = 0.23) from biopsies and after slaughter were very slow. The levels of muscle glycogen, glucose and lactic acid did not differenciate between the RYR1 genotypes. There was a high variability . The results indicated that the values of pH1, EC50, glycogen, glucose and lactic acid in biopsy samples were not useful for prediction of meat quality after slaughter. (en)
Title
  • Usefulness of pH1 and EC50 values, glycogen, glucose and lactic acid content for meat quality prediction
  • Usefulness of pH1 and EC50 values, glycogen, glucose and lactic acid content for meat quality prediction (en)
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  • Usefulness of pH1 and EC50 values, glycogen, glucose and lactic acid content for meat quality prediction
  • Usefulness of pH1 and EC50 values, glycogen, glucose and lactic acid content for meat quality prediction (en)
skos:notation
  • RIV/62156489:_____/01:23300003!RIV/2002/MSM/430002/N
http://linked.open.../vavai/riv/strany
  • 41;46
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 699808
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:_____/01:23300003
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pig; pH1; electric conductivity; muscle; glycogen; glucose; lactic acid; RYR1 gene (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [4F1C54ED3629]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Animal Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...ocetUcastnikuAkce
http://linked.open...nichUcastnikuAkce
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 46
http://linked.open...iv/tvurceVysledku
  • Urban, Tomáš
  • Kuciel, Jiří
  • Křenková, Leona
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1819
number of pages
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