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Advances in animal biosciences 22건

  1. [해외논문]   The effects of breed, month of parturition and sex of progeny on beef cow fertility using calving interval as a measure  

    Titterington, F. M. , Lively, F. O. , Dawson, S. , Gordon, A. W. , Morrison, S. J.
    Advances in animal biosciences v.8 suppl.1 ,pp. s67 - s71 , 2017 , 2040-4700 ,

    초록

    This study aimed to evaluate levels of beef cow fertility using calving interval (CI; measured in days) as a measure, and investigate the effects of breed, season, year and progeny gender on CI. The CI data included 273 764 records collected between 1997 and 2012 and included the seven most common breeds (and their crosses) in Northern Ireland (Charolais, Limousin, Belgian Blue, Simmental, Blonde d'Aquitaine, Aberdeen Angus and Hereford), accounting for 94.1% of beef dams recorded. Mean CI for all cows was 395 days, 30 days longer than the optimum 365 days. Charolais and Belgian Blue dams had the longest CI ( P P P P

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  2. [해외논문]   Growth paths for suckler bulls slaughtered at 19 months of age: a meat quality perspective  

    Moran, L. , O'Sullivan, M. G. , Kerry, J. P. , McGee, M. , McMenamin, K. , O'Riordan, E. , Moloney, A. P.
    Advances in animal biosciences v.8 suppl.1 ,pp. s60 - s63 , 2017 , 2040-4700 ,

    초록

    This experiment aimed to assess the effect of different indoor winter growth rates (WGR) followed by different concentrate supplementation levels at pasture on meat quality of 90 bulls. During the first winter, bulls were offered grass silage ad libitum and either 3 kg (WGR3) or 6 kg (WGR6) of concentrates. After turn-out to pasture, bulls were offered: grass without supplementation (PO), grass plus 0.2 predicted dry matter intake (DMI) as concentrates (PL) or grass plus 0.4 predicted DMI as concentrates (PH). After finishing, colour, chemical composition (unaged), instrumental texture and sensory characteristics (14 days of ageing) of longissimus thoracis were measured. WGR6 bulls had heavier carcasses than WGR3 bulls. There was an interaction between WGR and supplementation for instrumental texture and redness ( a ). Within WGR3, PO beef was the most tender, whereas within WRG6, PL was the most tender. However, these differences were not detected by the sensory panel. Within WGR3, redness was the lowest for PL, whereas within WRG6, PO was the least red. No differences were found for chemical composition. The multivariate analysis highlighted WGR as the main variable affecting meat quality characteristics. In conclusion, variations in growth path exerted minor effects on appearance and instrumental texture which did not affect the perception of bull beef by a trained sensory panel.

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    무료다운로드 유료다운로드

    회원님의 원문열람 권한에 따라 열람이 불가능 할 수 있으며 권한이 없는 경우 해당 사이트의 정책에 따라 회원가입 및 유료구매가 필요할 수 있습니다.이동하는 사이트에서의 모든 정보이용은 NDSL과 무관합니다.

    NDSL에서는 해당 원문을 복사서비스하고 있습니다. 아래의 원문복사신청 또는 장바구니담기를 통하여 원문복사서비스 이용이 가능합니다.

    이미지

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