Mostrando 21 - 40 Resultados de 142 Para Buscar '"The White Stripes"', tiempo de consulta: 0.15s Limitar resultados
  1. 21
    “…BACKGROUND: White striping (WS) is an emerging muscular defect occurring on breast and thigh muscles of broiler chickens. …”
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    Mapping QTL for white striping in relation to breast muscle yield and meat quality traits in broiler chickens
  2. 22
    “…White striping (WS) and woody breast (WB) have been previously associated with older and heavier birds. …”
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    Evaluation of growth production factors as predictors of the incidence and severity of white striping and woody breast in broiler chickens
  3. 23
    “…Spaghetti meat (SM), woody breast (WB), and white striping (WS) are myopathies affecting breast muscle of broiler chickens, and are characterized by a loss of myofibers and an increase in fibrous tissue. …”
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    Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, Canada
  4. 24
    “…White striping (WS) is the most common myopathy in the broiler chicken industry. …”
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    Integrated metabolomics and lipidomics evaluate the alterations of flavor precursors in chicken breast muscle with white striping symptom
  5. 25
    “…The main purpose of this study was to employ the reflectance of visible-near infrared (VIS/NIR) spectroscopy to differentiate between normal and white striped turkey breasts. Accordingly, 34 turkey breast fillets were selected representing a different level of white striping (WS) defects (normal, moderate and severe). …”
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    Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis
  6. 26
    “…The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, sensory acceptance, and stability of cooked sausages during storage was studied. …”
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    Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
  7. 27
    “…Unfavorable genetic correlations were observed between body weight and meat quality traits as well as white striping, indicating that selection for increased body weight and meat yield may decrease pH and increase the incidence of pale meat with more severe white striping. …”
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    Genetic Parameters of White Striping and Meat Quality Traits Indicative of Pale, Soft, Exudative Meat in Turkeys (Meleagris gallopavo)
  8. 28
    “…OBJECTIVE: This study aimed at investigating white striping (WS) and wooden breast (WB) cases in breast meat collected from commercial broilers. …”
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    Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus)
  9. 29
    “…The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. …”
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    Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
  10. 30
    “…Growth-related abnormalities affecting modern chickens, known as White Striping (WS) and Wooden Breast (WB), have been deeply investigated in the last decade. …”
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    Molecular Pathways and Key Genes Associated With Breast Width and Protein Content in White Striping and Wooden Breast Chicken Pectoral Muscle
  11. 31
    “…The objective of this study was to compare the meat quality characteristics and collagen-related gene expression levels in the broiler pectoralis major (PM) muscle among the meat quality groups, including normal, pale, soft, and exudative (PSE), and white striping (WS) groups. The group was classified by their WS degree (moderate or severe striping) and quality traits including pH and lightness values at 24 h postmortem (normal group: pH(24 h) ≥5.7, 48≤L*≤53, without WS features; PSE group: pH(24 h) <5.7, L* >53, without WS features; WS group: pH(24 h) ≥5.7, 48≤L*≤53, with moderate or severe striping). …”
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    Research Note: Expression levels of collagen-related genes in PSE conditions and white striping features of broiler pectoralis major muscle
  12. 32
    “…The present experiment compared the proximate composition, the amino acid content, and profile of the breast meat of a commercial broiler hybrid (Hybrid-Normal) vs. a broiler hybrid affected by the simultaneous presence of white striping (WS) and wooden breast (WB) myopathies (Hybrid-WSWB) vs. the Italian purebred Polverara chicken (Polverara). …”
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    Research Note: Effect of chicken genotype and white striping–wooden breast condition on breast meat proximate composition and amino acid profile
  13. 33
    “…However, with rapid growth, the broiler industry has been negatively impacted by the increased incidence of myopathies, including white striping. White striping affects the pectoralis major muscle of broilers, particularly the larger breasts of rapidly growing modern commercial broiler lines. …”
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    Research Note: Evaluation of the incidence of white striping and underlying myopathic abnormalities affected by fast weight gain in commercially fed broiler chickens
  14. 34
    “…Then, different 120 samples, from the same flock of birds, were selected according to White Striping (WS) anomaly in the Pectoralis major muscle (breast fillets), considering the degree of severity of the striations apparent in the muscle, as follows: moderate (n = 40), severe (n = 40) and a control group (normal) without the presence of WS anomaly (n = 40), with set up as a completely randomized design with 3 treatments for DPM and WS. …”
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    Research Note: Quality parameters of turkey hens breast fillets detected in processing plant with deep pectoral myopathy and white striping anomaly
  15. 35
    “…The combined effects of different severities of Wooden Breast (WB), White Striping (WS), and Spaghetti Meat (SM) were examined in 300 chicken breast fillets from 10 flocks. …”
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    Textural and physical properties of breast fillets with myopathies (wooden breast, white striping, spaghetti meat) in Canadian fast-growing broiler chickens
  16. 36
    “…Samples were collected from pectoralis major of broilers with varying severity scores (normal, mild, and severe) of wooden breast (WB) and white striping (WS) myopathies. Chicken breast meat affected by severe myopathies expressed higher cooking loss, drip loss (p < 0.001), and yellowness (p < 0.05) compared to those of samples that were taken from broilers without myopathies (normal). …”
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    Fatty Acid Profile, Volatile Organic Compound, and Physical Parameter Changes in Chicken Breast Meat Affected by Wooden Breast and White Striping Myopathies
  17. 37
    “…In this study, we report the functional characterization of the rice white stripe leaf4 (wsl4) mutant. The wsl4 mutant develops white-striped leaves during early leaf development, characterized by decreased chlorophyll content and malformed chloroplasts. …”
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    WHITE STRIPE LEAF4 Encodes a Novel P-Type PPR Protein Required for Chloroplast Biogenesis during Early Leaf Development
  18. 38
    “…In recent years, the poultry industry has experienced an increased incidence of myopathies affecting breasts of fast-growing broilers, such as White Striping (WS) and Wooden Breast (WB) defects. To explore the molecular mechanisms and genes involved in WS and WB onset, we decided to perform a Weighted Gene Co-expression Network Analysis (WGCNA) using the gene expression profile and meat quality parameters of Pectoralis major muscles analysed in our previous study. …”
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    Weighted gene co-expression network analysis identifies molecular pathways and hub genes involved in broiler White Striping and Wooden Breast myopathies
  19. 39
    “…At day 41, all birds (n = 720) were processed to determine carcass and carcass part yields and incidence and severity of the meat quality defects wooden breast (WB) and white striping (WS). No LOC × Sex interactions were observed (P > 0.05). …”
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    Effect of incubator tray location on broiler chicken growth performance, carcass part yields, and the meat quality defects wooden breast and white striping
  20. 40
    “…Spaghetti meat (SM), woody breast (WB), and white striping (WS) are myopathies that affect the pectoral muscle of fast-growing broiler chickens. …”
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    Prevalence of breast muscle myopathies (spaghetti meat, woody breast, white striping) and associated risk factors in broiler chickens from Ontario Canada
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