Showing results (11-20 of 23) with videos related to
Sort By:
Pageof 3
Animal Science Journal = Nihon Chikusan Gakkaiho|January 6, 2023
Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacityYanru Hou, Chang Liu, Lin Su, et al.Animals : an Open Access Journal From MDPI|January 8, 2023
Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat MeatLu Dou, Ye Jin, Huijiao Li, et al.Food Chemistry|November 12, 2023
Unraveling proteome changes of Sunit lamb meat in different feeding regimes and its relationship to flavor analyzed by TMT-labeled quantitative proteomicZhihao Yang, Yanru Hou, Min Zhang, et al.Meat Science|July 31, 2023
Effect of dietary arginine supplementation on protein synthesis, meat quality and flavor in growing lambsLu Dou, Lina Sun, Chang Liu, et al.Meat Science|June 10, 2023
Supplemental Clostridium butyricum modulates skeletal muscle development and meat quality by shaping the gut microbiota of lambsLu Dou, Chang Liu, Xiaoyu Chen, et al.Food Science & Nutrition|August 12, 2022
Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambsChang Liu, Yanru Hou, Rina Su, et al.Ultrasonics Sonochemistry|March 25, 2023
Effects of ultrasound on the structural and functional properties of sheep bone collagenGuanhua Hu, Xiaotong Li, Rina Su, et al.Foods (Basel, Switzerland)|September 9, 2022
Isolation, Purification and Structure Identification of a Calcium-Binding Peptide from Sheep Bone Protein HydrolysateGuanhua Hu, Debao Wang, Lina Sun, et al.Journal of Food Science|May 3, 2022
Effects of oxidative stability variation on lamb meat quality and flavor during postmortem agingLu Dou, Chang Liu, Zhihao Yang, et al.Food Chemistry|November 26, 2022
Lipid transformation during postmortem chilled aging in Mongolian sheep using lipidomicsMin Zhang, Rina Su, Mirco Corazzin, et al.Pageof 3