Sökning: "chicken meat"

Visar resultat 1 - 5 av 22 avhandlingar innehållade orden chicken meat.

1. 1. Chicken Genomics - Linkage and QTL mapping

   Författare :Per Wahlberg; Leif Andersson; Ruedi Fries; Uppsala universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; chicken; quantitative genetics; linkage map; QTL mapping; recombination; long-term selection; Z chromosome; selective sweep; SNP; Genetics; Genetik;

   Sammanfattning : This thesis presents results from genetic studies conducted in the chicken (Gallus gallus). The domestication of chicken is believed to have been initiated approximately 7,000 – 9,000 years ago in Southeast Asia. LÄS MER

3. 2. Genetic and Genomic Studies in Chicken : Assigning Function to Vertebrate Genes

   Författare :Jonas Eriksson; Leif Andersson; Greger Larson; Göran Hjälm; Tosso Leeb; Uppsala universitet; []
   Nyckelord :Chicken; BCO2; TSHR; COMTD1; Phenotypic variation; Domestication; Selective sweeps; Pigmentation; Molekylär genetik; Molecular Genetics;

   Sammanfattning : A major challenge in the post-genomic era is to understand how genome sequence variants (genotype) give rise to the enormous diversity observed in terms of morphology, physiology and behavior (phenotype) among living organisms. Domestic animals—with their tremendous phenotypic variation—are excellent model organisms for determining the relationships between genotype and phenotype. LÄS MER

4. 3. Metabolic profiling of meat and fish and their impact on human metabolism

   Författare :ANDREW VINCENT; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Foodomics; meat; herring; metabolomics; fish;

   Sammanfattning : High intake of meat is frequently associated with increased risk of disease, while the opposite is true for fish; yet few studies have compared meat and fish in terms of both its composition of low-molecular weight (LMW) molecules and its effects on metabolite concentrations in humans. The work presented in this thesis aimed to use metabolomics to get a holistic overview of compositional differences between fish and meat, and the effects of dietary fish or meat intake on human metabolism. LÄS MER

5. 4. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

   Författare :Charlotte Daun; Kemiska institutionen; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

   Sammanfattning : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. LÄS MER

7. 5. RAPD and REA for Characterization of Lactobacillus plantarum strains, and Enterococcus spp. with Special Reference to Enterococcus spp. from Meat and Humans

   Författare :Mikael Quednau; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; pork; chicken; antibiotic resistance; Lactobacillus plantarum; Enterococcus; REA; RAPD; Livsmedelsteknik;

   Sammanfattning : Restriction Endonuclease Analysis (REA) was used to characterize strains of Lactobacillus plantarum, Lb. pentosus, and Lb. reuteri. This method was shown to be a powerful tool for separation at the species and strain level. LÄS MER