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001-es BibID:BIBFORM112974
035-os BibID:(Scopus)84355162065 (WOS)000299983800011
Első szerző:Salmi, Btissam
Cím:Bayesian meta-analysis of the effect of fasting, transport and lairage times on four attributes of pork meat quality / B. Salmi, L. Trefan, L. Bünger, A. Doeschl-Wilson, J. P. Bidanel, C. Terlouw, C. Larzul
Dátum:2012
ISSN:0309-1740
Megjegyzések:Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss. A meta-analysis based on a database built from 27 studies corresponding to a total of 6526 animals classified was carried out. The purpose of this meta-analysis was to study the effect of fasting, lairage and transport durations on four main attributes of the technological pork meat quality. A Bayesian hierarchical meta-regression approach was adopted. The results of our meta-analysis showed that fasting time had a significant effect on pH measured 24 h post-mortem (pHu) and drip loss (DL) measured in longissimus muscle. While, lairage affected only the pHu in semimembranosus muscle. Interestingly, we found that DL was the lone attribute that was affected by transport time and its interaction with fasting time.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Meat Science. - 90 : 3 (2012), p. 584-598. -
További szerzők:Trefán László (1969-) (biostatisztikus, bioinformatikus) Bünger, Lutz Doeschl-Wilson, Andrea Bidanel, J. P. Terlouw, Claudia Larzul, Catherine
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Intézményi repozitóriumban (DEA) tárolt változat
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2.

001-es BibID:BIBFORM112973
035-os BibID:(WOS)000280866200001 (Scopus)77955988542
Első szerző:Salmi, Btissam
Cím:Meta-analysis of the effect of the halothane gene on 6 variables of pig meat quality and on carcass leanness / B. Salmi, L. Trefan, J. Bloom-Hansen, J. P. Bidanel, A. B. Doeschl-Wilson, C. Larzul
Dátum:2010
ISSN:0021-8812
Megjegyzések:Technological meat quality is a significant economic factor in pork production, and numerous publications have shown that it is strongly influenced both by genetic status and by rearing and slaughter conditions. The quality of meat is often described by meat pH at different times postmortem, as well as by color and drip loss, whereas carcass quality is often characterized by lean percentage. A meta-analysis of findings relating to 3,530 pigs reported in 23 publications was carried out to assess the effects of the halothane gene, sex, breed, and slaughter weight of animals on 7 selected variables: pH at 45 min postmortem, ultimate pH, reflectance (L*-value), redness (a*-value), yellowness (b*-value), drip loss, and lean percentage. Two statistical methods were used in the meta-analysis: the method of effect size and the better known random effects model. The method of effect size was associated with Markov chain Monte Carlo techniques for implementing Bayesian hierarchical models to avoid the problems of limited data and publication bias. The results of our meta-analysis showed that the halothane genotype had a significant effect on all analyzed pork quality variables. Between-study variance was evaluated with the Cochran (1954) Q-test of heterogeneity. Meta-regression was used to explain this variance, with covariates such as breed, sex, slaughter weight, and fasting duration being integrated into different regression models. The halothane gene effect was associated with the breed effect only for the following variables: L*-value, b*-value, and drip loss. Slaughter weight contributed significantly only to the explanation of differences in ultimate pH between homozygous genotypes. In response to inconsistencies reported in the literature regarding the difference between the genotypes NN and Nn, results of the meta-analysis showed that the difference between these 2 genotypes was significant for all the analyzed variables except the a*-value.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Journal Of Animal Science. - 88 : 9 (2010), p. 2841-2855. -
További szerzők:Trefán László (1969-) (biostatisztikus, bioinformatikus) Bloom-Hansen, J. Bidanel, J. P. Doeschl-Wilson, Andrea Larzul, Catherine
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Intézményi repozitóriumban (DEA) tárolt változat
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3.

001-es BibID:BIBFORM112978
035-os BibID:(Scopus)85063828788 (WOS)000286919000007
Első szerző:Trefán László (biostatisztikus, bioinformatikus)
Cím:Meta-analysis of effects of dietary vitamin E and post slaughter storage conditions on changes of redness (a*) of pork / Laszlo Trefan, Lutz Bünger, John Rooke, Jesper Blom-Hansen, Btissam Salmi, Catherine Larzul, Claudia Terlouw, Andrea Doeschl-Wilson
Dátum:2010
Megjegyzések:A meta-analysis was carried out to quantify the effects of dietary vitamin E and storage conditions on colour changes of pork from M. longissimus dorsi. After standardisation procedures, redness of pork (CIE colour specification a*), one of the most important objective colour attributes, was used as an indicator for colour changes in this analysis. The analysis was based on results from five experiments, which met selection criteria. Analysis of changes of other objective colour attributes, lightness (L*) and yellowness (b*) was not possible due to lack of published data. The statistical analysis (using mixed models) found significant effects of tissue ?-tocopherol concentration in M. longissimus dorsi, simplified supplemented vitamin E levels as well as storage time and storage light on redness of pork and its changes over time. The relationship between redness and ?-tocopherol concentration was found to be linear, and between redness and storage time was non-linear (third degree polynomial) in one model. This model suggested that an increase of 1 ?g of ?-tocopherol in the muscle led to an expected increase a* value of 0.11. Another model identified significant interactions about 0.28 between ?-tocopherol concentration and storage time in late storage periods. A third model found a significant difference of -0.48 between predicted a* values at lower (?50 IU/kg feed) and higher supplemented vitamin E levels (?100 IU/kg feed). The models predicted an initial increase for 3 days, a stable period for 5 days and then a decrease for a* values over storage time. The a* values were significantly lower by about 1.4 when samples were exposed to light in the models, the effect of light found to be constant over time. Further studies, carried out with standardized methods, are needed to increase the predictive power of the derived models and to validate the models for other muscles.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Archiv Tierzucht. - 53 : 5 (2010), p. 564-577. -
További szerzők:Bünger, Lutz Rooke, John A. Blom-Hansen, Jesper Salmi, Btissam Larzul, Catherine Terlouw, Claudia Doeschl-Wilson, Andrea
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
DOI
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4.

001-es BibID:BIBFORM112861
035-os BibID:(WOS)000287118900001 (Scopus)78651261360
Első szerző:Trefán László (biostatisztikus, bioinformatikus)
Cím:Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork / L. Trefan, L. Bünger, J. Bloom-Hansen, J. A. Rooke, B. Salmi, C. Larzul, C. Terlouw, A. Doeschl-Wilson
Dátum:2011
ISSN:0309-1740
Megjegyzések:Meta-analyses have been carried out to quantify the effect of dietary vitamin E on α-tocopherol accumulation and on lipid oxidation in porcine M. longissimus. Published results of 13 (vitamin E accumulation) and 10 (lipid oxidation) experiments respectively were used for the analyses. After a number of standardization procedures, a nonlinear relationship was found between the supplementary vitamin E and the accumulation of α-tocopherol in pork which approached a maximum value of 6.4 ?g/g tissue. Pork lipid oxidation levels were described in terms of Thiobarbituric Acid Reacting Substances (TBARS) values. The statistical analysis revealed significant effect of vitamin E dose, muscle α-tocopherol concentration and supplementation time on TBARS, resulting in two prediction models for lipid oxidation. Meta-analysis has proven to be a valuable tool for combining results from previous studies to quantify the effects of dietary vitamin E. Further studies, carried out with standardized experimental protocols would be beneficial for model validation and to increase the predictive power of the derived models.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Meat Science. - 87 : 4 (2011), p. 305-314. -
További szerzők:Bünger, Lutz Bloom-Hansen, J. Rooke, John A. Salmi, Btissam Larzul, Catherine Terlouw, Claudia Doeschl-Wilson, Andrea
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
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