المؤلفون: G.B. Mezgebo, Mark McGee, Brigitte Picard, R. I. Richardson, Edward G. O'Riordan, Frank J. Monahan, A.P. Moloney

المساهمون: School of Agriculture and Food Science, University College Dublin [Dublin] ( UCD ), Animal and Grassland Research and Innovation Centre, Irish Agriculture and Food Development Authority, Unité Mixte de Recherches sur les Herbivores ( UMR 1213 Herbivores ), VetAgro Sup ( VAS ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique ( INRA ), School of Veterinary Science, Faculty of Health Science, University of Bristol, Teagasc Walsh Fellowship, University College Dublin [Dublin] (UCD), Unité Mixte de Recherches sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA), University of Bristol [Bristol], Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de la Recherche Agronomique (INRA)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

المصدر: animal
animal, Cambridge University Press (CUP), 2017, 11 (09), pp.1636-1644. 〈10.1017/S175173111600272X〉
animal, Cambridge University Press (CUP), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
Animal, Vol 11, Iss 9, Pp 1636-1644 (2017)
Mezgebo, G B, Monahan, F J, McGee, M, O'Riordan, E G, Picard, B, Richardson, I & Moloney, AP 2016, ' Biochemical and organoleptic characteristics of muscle from early and late maturing bulls in different production systems ', animal . https://doi.org/10.1017/S175173111600272XTest
animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩
Animal
Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2017, 11 (09), pp.1636-1644. ⟨10.1017/S175173111600272X⟩

مصطلحات موضوعية: Male, muscle, [SDV]Life Sciences [q-bio], animal diseases, Organoleptic, sensory, Collagen solubility, chemistry.chemical_compound, Isocitrate dehydrogenase activity, Food science, caractérisation biochimique, 2. Zero hunger, Silage, 04 agricultural and veterinary sciences, beef, Isocitrate Dehydrogenase, Breed, Animal culture, Tenderness, régime alimentaire, Adipose Tissue, Taste, taureau, Intramuscular fat, medicine.symptom, qualité sensorielle, Sensation, Biology, Poaceae, SF1-1100, intramuscular fat, Animal science, Lactate dehydrogenase, medicine, Animals, Muscle, Skeletal, [ SDV ] Life Sciences [q-bio], L-Lactate Dehydrogenase, Myosin Heavy Chains, système de production, 0402 animal and dairy science, 040201 dairy & animal science, graisse intramusculaire, Diet, Red Meat, breed type, Phosphofructokinases, chemistry, 040103 agronomy & agriculture, 0401 agriculture, forestry, and fisheries, Cattle, Animal Science and Zoology, diet

الوصف: In grass-based beef production systems (PS), early maturing (EM) breed types may be preferable to late maturing (LM) breed types in achieving adequate fat cover. Biochemical and organoleptic characteristics of muscle from suckler bulls were investigated in EM and LM (n = 28/breed) assigned to one of two PS (ad libitum concentrates and grass silage to slaughter (C) or ad libitum silage plus 2 kg concentrate daily during winter followed by 99 days at pasture and then an indoor finishing period on C (GSPC)) in a breed type × 2 PS factorial arrangement of treatments. Bulls were managed to have a common target carcass weight of 380 kg. Intramuscular fat (IMF) content was higher ( P

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8c60cdde2e46a2a19422aa225f67b5cTest
https://doi.org/10.1017/s175173111600272xTest

المؤلفون: Robin H. Jacob, David W. Pethick, Graham E. Gardner, H.B. Calnan

المصدر: Meat and Muscle Biology. 3

مصطلحات موضوعية: Marbled meat, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Biology, Loin, 040401 food science, 040201 dairy & animal science, Breed, 0404 agricultural biotechnology, Carcass weight, Isocitrate dehydrogenase activity, Browning, Color measurement, Food science, Intramuscular fat

الوصف: The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue. The ability of bloomed meat color at the start of retail display to predict meat browning over subsequent retail display was investigated in lamb loin meat. Mixed breed lambs (n = 4404) produced at 5 sites over 5 yr were slaughtered at ∼23kg carcass weight and measured for loin pH at 24 h, myoglobin, iron and zinc concentrations, isocitrate dehydrogenase activity and intramuscular fat. Loin meat was aged for 5 d before being re-sliced and overwrapped for color measurement over a 72 h simulated retail display. Meat redness (R630/R580) was measured after blooming and every 24 h across display using a Hunterlab spectrophotometer. Simple and partial correlation coefficients between initial and subsequent R630/R580 measures over the display were low (≤ 0.4). Accounting for key muscle traits influencing meat color such as pH24, myoglobin, iron or intramuscular fat concentration did not improve these correlations between bloomed meat color and subsequent meat color over retail display. Therefore bloomed meat color at the start of display is not a useful predictor of meat browning after 24 h of retail display. Alternatively, correlations between 24, 48, and 72 h R630/R580 were > 0.8, suggesting that meat color measured from 24 h of display can accurately predict subsequent retail meat browning.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::4e82de95bea054714f5b897772081b5eTest
https://doi.org/10.22175/mmb2018.10.0031Test

المؤلفون: Packard, Theodore T., Berdalet, Elisa, Blasco, Dolors, Roy, Suzanne, St-Amand, Liliane, Lagacé, Bernadette, Lee, K., Gagné, Jean-Pierre

مصطلحات موضوعية: Respiration, Metabolism, Bacteria, Carbon dioxide, Ocean model, Isocitrate dehydrogenase activity

الوصف: CO2 production in aerobic bacteria was modeled from the time-courses of the in vitro activity of isocitrate dehydrogenase (IDH), bacterial protein, and the concentration of the carbon source in the cultures. The model was based on the concept of bisubstrate control of the IDH reaction throughout the exponential, steady-state, and senescent phases of the cultures In the exponential phase, the measured rates of CO2 production and the in vitro IDH activity were closely coupled, but in the senescent phase, they became uncoupled. The in vitro IDH activity remained high even after the culture's carbon source was exhausted, while the CO2 production fell to low levels. Based on the hypothesis that this uncoupling was caused by internal substrate limitation, 2 mathematical models incorporating a bisubstrate enzyme kinetics algorithm were constructed and tested. The models predicted the rate of CO2 production throughout the different phases of the cultures with an r2 greater than 0.84

العلاقة: https://doi.org/10.3354/ame011011Test; Sí; e-issn: 1616-1564; Aquatic Microbial Ecology 11(1): 11-19 (1996); http://hdl.handle.net/10261/255748Test

الإتاحة: https://doi.org/10.3354/ame011011Test
http://hdl.handle.net/10261/255748Test

المؤلفون: Berdalet, Elisa, Packard, Theodore T., Lagacé, Bernadette, Roy, Suzanne, St-Amand, Liliane, Gagné, Jean-Pierre

مصطلحات موضوعية: CO2 production rates, O2 consumption rates, Isocitrate dehydrogenase activity, Vibrio natriegens, Micro-Oxymax

الوصف: 7 pages, 4 figures ; The respiratory metabolism of the marine bacterium Vibrio natriegens growing in batch cultures with acetate and pyruvate as carbon sources was studied. In particular, the relationship of the activity of the enzyme isocitrate dehydrogenase (IDH) to physiological CO2 production and O2 consumption was examined. Gas measurements were performed by a new type of respirometer that combined O2 detection by a Pb-O fuel cell and CO2 detection by infrared absorption. Two different respiratory patterns were observed. On pyruvate, CO2 production and O2 consumption rates paralleled each other during the exponential and the stationary phases. On acetate, they did not. Growth based on acetate was characterized by a higher O2 consumption, lower CO2 production, lower respiratory quotient and lower IDH activity than on pyruvate. In both culture media, the in vitro IDH activity remained elevated after the in vivo CO2 production had decreased when the carbon source was exhausted. The range of the respiratory quotient obtained in the acetate cultures suggests that the acetate is partitioned between the Krebs cycle and the glyoxylate bypass in the proportions of 1:4 to 1:2. In the pyruvate cultures, the range of the respiratory quotients indicates that, in the course of the different growth phases, the partitioning of the carbon source between the Krebs cycle and the anaplerotic pathways is variable

العلاقة: Publisher's version; https://doi.org/10.3354/ame009211Test; Sí; e-issn: 1616-1564; Aquatic Microbial Ecology 9(3): 211-217 (1995); http://hdl.handle.net/10261/275744Test

الإتاحة: https://doi.org/10.3354/ame009211Test
http://hdl.handle.net/10261/275744Test

المؤلفون: Graham E. Gardner, David W. Pethick, H.B. Calnan, Robin H. Jacob

المصدر: Meat Science. 96:1049-1057

مصطلحات موضوعية: Male, Meat, Genotype, Food Handling, Paraspinal Muscles, Color, Growth, Breeding, Biology, Weight Gain, Animal science, Carcass weight, Isocitrate dehydrogenase activity, Animals, Humans, Growth rate, Sheep, Domestic, Longissimus muscle, business.industry, Sire, Organ Size, Models, Theoretical, Isocitrate Dehydrogenase, Breed, Diet, Biotechnology, Muscle weight, Oxidative capacity, Female, business, Oxidation-Reduction, Abattoirs, Food Science

الوصف: Spectrophotometric measures were used to determine the redness:browness (R630/R580) of 4238 lamb longissimus muscle after 3 days under simulated display. The results were analysed using linear mixed effects models. Environmental factors represented by effects such as kill group and site of production produced the greatest variation of up to 2.76 units in R630/R580. Isocitrate dehydrogenase activity, reflecting muscle oxidative capacity, reduced R630/R580 by 0.5 units. Selection for high muscling sires increased R630/R580 by 0.27 units, likely due to changes in muscle oxidative capacity. Lamb carcass weight also increased R630/R580 by 0.5 units. Analysis of genotypic factors influencing lamb size and growth rate such as sire type and dam breed further supported that increased growth rate improves meat R630/R580. Our findings suggest that breeding for increased growth rate and increased muscle weight could result in Australian lamb meat retaining its red colour for extended periods whilst on display.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9e920ab31ff5e52e70504fcc8259aa2Test
https://doi.org/10.1016/j.meatsci.2013.08.032Test

المؤلفون: Kühnhold, Holger

المصدر: Leibniz Centre for Tropical Marine Research, Bremen, Germany

مصطلحات موضوعية: Carbohydrates, Carreiro-de-Joannes, DIVER, Electron transport system activity of oxygen per mass, Event label, Isocitrate dehydrogenase activity, per protein mass, Lactate dehydrogenase activity, Latitude of event, Leibniz Centre for Tropical Marine Research, Lipids, Longitude of event, PantaiSira-di-PagiHari, Proteins, Respiration rate, oxygen, per mass, Sampling by diver, Species, Temperature, technical, Time Stamp, ZMT

جغرافية الموضوع: MEDIAN LATITUDE: 15.492900 * MEDIAN LONGITUDE: 53.360385 * SOUTH-BOUND LATITUDE: -8.368170 * WEST-BOUND LONGITUDE: -9.395440 * NORTH-BOUND LATITUDE: 39.353970 * EAST-BOUND LONGITUDE: 116.116210

وصف الملف: text/tab-separated-values, 1000 data points

العلاقة: https://doi.pangaea.de/10.1594/PANGAEA.880879Test; https://doi.org/10.1594/PANGAEA.880879Test

الإتاحة: https://doi.org/10.1594/PANGAEA.880879Test

المؤلفون: Russell D. Bush, David L. Hopkins, Paul L. Greenwood, R. van de Ven, Evelyn Hall, Melanie A. Smith

المصدر: Meat science. 123

مصطلحات موضوعية: Male, Meat, Longissimus Thoracis, Color, Biology, Vicugna pacos, Thiobarbituric Acid Reactive Substances, Age and gender, chemistry.chemical_compound, 0404 agricultural biotechnology, Animal science, Sex Factors, Age groups, Isocitrate dehydrogenase activity, biology.domesticated_animal, Food Quality, Animals, Muscle, Skeletal, Glycogen, Fatty Acids, 0402 animal and dairy science, Age Factors, food and beverages, 04 agricultural and veterinary sciences, Anatomy, Hydrogen-Ion Concentration, 040401 food science, 040201 dairy & animal science, Dietary Fats, Isocitrate Dehydrogenase, chemistry, Adipose Tissue, Female, Camelids, New World, Food Analysis, Food Science

الوصف: Meat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL) were taken to determine isocitrate dehydrogenase activity and glycogen concentration, and further meat quality samples were taken after 24h. Alpaca meat has low levels (1%) of intramuscular fat in the LL, m. semimembranosus and m. biceps femoris, but the level in the LL increases with animal age, with levels of desirable polyunsaturated fatty acids (PUFA) ranging from 96.3 to 136.4mg/100g. Lipid oxidisation post retail display ranged from 1.27 to 1.96MDA/kg meat. Colour stability testing indicated alpaca meat was relatively stable during retail display with day of display having no significant effect on lightness (L*), or the 630nm/580nm ratio. These results may relate to the high proportion (76%) of glycolytic and type IIX muscle fibres in LL.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::124990a33db5aa29938bda102641c5d1Test
https://pubmed.ncbi.nlm.nih.gov/27591815Test

المؤلفون: J. Soulat, Brigitte Picard, S. Léger, Valérie Monteils

المساهمون: Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS), Laboratoire de Mathématiques Blaise Pascal (LMBP), Université Blaise Pascal - Clermont-Ferrand 2 (UBP)-Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA)-VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement

المصدر: Journal of Animal Science
Journal of Animal Science, American Society of Animal Science, 2016, 94 (4), pp.1712-1726. ⟨10.2527/jas.2015-0164⟩
Journal of Animal Science, 2016, 94 (4), pp.1712-1726. ⟨10.2527/jas.2015-0164⟩

مصطلحات موضوعية: 0301 basic medicine, Male, Calibration and validation, Mean squared prediction error, [SDV]Life Sciences [q-bio], meat sensory properties, Breeding, [SHS]Humanities and Social Sciences, 03 medical and health sciences, Animal science, Isocitrate dehydrogenase activity, Individual data, Genetics, medicine, Animals, [INFO]Computer Science [cs], Animal Husbandry, Muscle, Skeletal, Mathematics, carcass composition, 2. Zero hunger, 030109 nutrition & dietetics, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, General Medicine, Random effects model, 040201 dairy & animal science, Breed, Tenderness, fattening period, prediction model, Red Meat, Phenotype, Adipose Tissue, Taste, Body Composition, Animal Science and Zoology, Cattle, Female, medicine.symptom, Predictive modelling, Food Science

الوصف: International audience; The aim of this study was to predict the beef carcass and LM (thoracis part) characteristics and the sensory properties of the LM from rearing factors applied during the fattening period. Individual data from 995 animals (688 young bulls and 307 cull cows) in 15 experiments were used to establish prediction models. The data concerned rearing factors (13 variables), carcass characteristics (5 variables), LM characteristics (2 variables), and LM sensory properties (3 variables). In this study, 8 prediction models were established: dressing percentage and the proportions of fat tissue and muscle in the carcass to characterize the beef carcass; cross-sectional area of fibers (mean fiber area) and isocitrate dehydrogenase activity to characterize the LM; and, finally, overall tenderness, juiciness, and flavor intensity scores to characterize the LM sensory properties. A random effect was considered in each model: the breed for the prediction models for the carcass and LM characteristics and the trained taste panel for the prediction of the meat sensory properties. To evaluate the quality of prediction models, 3 criteria were measured: robustness, accuracy, and precision. The model was robust when the root mean square errors of prediction of calibration and validation sub-data sets were near to one another. Except for the mean fiber area model, the obtained predicted models were robust. The prediction models were considered to have a high accuracy when the mean prediction error (MPE) was ≤0.10 and to have a high precision when the was the closest to 1. The prediction of the characteristics of the carcass from the rearing factors had a high precision ( > 0.70) and a high prediction accuracy (MPE < 0.10), except for the fat percentage model ( = 0.67, MPE = 0.16). However, the predictions of the LM characteristics and LM sensory properties from the rearing factors were not sufficiently precise ( < 0.50) and accurate (MPE > 0.10). Only the flavor intensity of the beef score could be satisfactorily predicted from the rearing factors with high precision ( = 0.72) and accuracy (MPE = 0.10). All the prediction models displayed different effects of the rearing factors according to animal categories (young bulls or cull cows). In consequence, these prediction models display the necessary adaption of rearing factors during the fattening period according to animal categories to optimize the carcass traits according to animal categories.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3b0fb6c66d898bb476f398444869cb5Test
https://hal.inrae.fr/hal-02636833Test

المؤلفون: Tadaaki Fukushima, Yongli Yang, Satoshi Taira, Hideki Murayama, Shigang Liu

المصدر: Engei Gakkai zasshi. 72:352-356

مصطلحات موضوعية: biology, Chemistry, Flesh, General Engineering, food and beverages, Ripening, Horticulture, Enzyme assay, Isocitrate dehydrogenase, Botany, NADP(+)-linked isocitrate dehydrogenase activity, biology.protein, Green fruit, Postharvest, General Earth and Planetary Sciences, Respiration rate, General Environmental Science

الوصف: The changes in activity of NADP-linked isocitrate dehydrogenase (NADP-IDH, EC 1.1.1.42) of banana fruit (Musa spp. [AAA group, Cavendish subgroup]) during postharvest ripening were investigated. The activity of NADP-IDH in the flesh of mature green fruit was low during the preclimacteric stage at 20°C. However, the enzyme activity in fruit treated with propylene increased during ripening to more than twice that of the control. The contents of pyruvate and 2-oxoglutarate also increased in propylene treated fruit. The increase in 2-oxoglutarate is attributed to the rise in NADP-IDH activity because they both coincided with the increase of respiration rate during postharvest ripening. Hence, NADP-IDH is considered to play an important role in the postharvest ripening of banana fruit.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::edc2c846ea16fc87be45789379dfc480Test
https://doi.org/10.2503/jjshs.72.352Test

المؤلفون: José Luis Olleta, Carlos Sañudo, Begoña Panea, Mercedes Izquierdo, M. Angels Oliver, M. M. Campo, Marina Gispert, Marta Gil, X. Serra, Manuel Espejo, Rosario Cruz-Sagredo, Koldo Osoro, Mamen Oliván, Jesús Piedrafita, M.Dolores Garcı́a-Cachán, Marta Martín

المصدر: Meat Science. 58:181-188

مصطلحات موضوعية: Longissimus Thoracis, Beef cattle, Biology, Breed, Haematin, chemistry.chemical_compound, Carcass weight, Animal science, chemistry, Biochemistry, Isocitrate dehydrogenase activity, Myosin, Intramuscular fat, Food Science

الوصف: The effect of breed-production system on the myosin heavy chain 1 (MHC-I), the biochemical characteristics and the colour variables of longissimus thoracis (LT) from seven beef breeds was studied: Asturiana de la Montaña (AM), Asturiana de los Valles (AV), Avileña-Negra Ibérica (A-NI), Bruna dels Pirineus (BP), Morucha (MO), Pirenaica (PI) and Retinta (RE) (Age at slaughter between 368 and 541 days; carcass weight between 249 and 334 kg). Significant differences between breed-production systems were found for all traits evaluated. LT from the MO, a rustic type breed, was the most oxidative (MHC-I, 39.3%; isocitrate dehydrogenase activity, 52 nmol min(-1) mg(-1); pigment content, 188.4 μg acid haematin g(-1)) and showed a low L* value (32.6) and high a* and C* values (24 and 27.2, respectively). In terms of meat colour (L* and a*) the canonical discriminant analysis separated the breeds into two groups, the AV, the PI and the A-NI (the lightest ones) from the AM and the MO breeds (the reddest and darkest) whereas the BP showed an intermediate position. The RE and the A-NI were distinguished from the others by their high intramuscular fat content. Meat colour was affected by the muscle biochemical traits in the breed-production systems studied.

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4aa963e6ed8eb0834cde8908d7fa3ef2Test
https://doi.org/10.1016/s0309-1740Test(00)00150-9