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rdf:type
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Description
| - 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)
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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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skos:prefLabel
| - 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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skos:notation
| - RIV/62156489:_____/01:23300003!RIV/2002/MSM/430002/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62156489:_____/01:23300003
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - pig; pH1; electric conductivity; muscle; glycogen; glucose; lactic acid; RYR1 gene (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Animal Science
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Urban, Tomáš
- Kuciel, Jiří
- Křenková, Leona
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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