The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
Joy Aleena - One of the best experts on this subject based on the ideXlab platform.
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comparative assessment of heat stress induced changes in carcass traits plasma leptin profile and skeletal muscle myostatin and hsp70 gene expression patterns between indigenous osmanabadi and salem black goat breeds
Meat Science, 2018Co-Authors: Veerasamy Sejian, Wilfred Ruban, M Bagath, G Krishnan, Joy Aleena, Parampalli Raghavendra ArchanaAbstract:Abstract The primary objective of the study was to compare the impact of heat stress on Meat Production characteristics of Osmanabadi and Salem Black breed goats based on changes in carcass characteristics, Meat quality attributes, plasma leptin concentration, skeletal muscle myostatin and heat shock protein 70 (HSP70) gene expression patterns. The goats were randomly distributed into four groups: OSC (n = 6; Osmanabadi Control), OSHS (n = 6; Osmanabadi Heat Stress), SBC (n = 6; Salem Black Control) and SBHS (n = 6; Salem Black Heat Stress). The animals were slaughtered at the end of the study and their Meat characteristics were assessed. This study established the impact of heat stress on a wide variety of carcass and Meat quality characteristics in OS and SB goat breeds. The results from the study also provided some crucial evidence for a better resilience capacity of Salem Black breed as compared to Osmanabadi goats in maintaining the Meat Production during heat stress. The study also established plasma leptin and HSP70 genes to be the ideal biomarkers to reflect the impact of heat stress on Meat characteristics in indigenous goats.
Robyn W Tucker - One of the best experts on this subject based on the ideXlab platform.
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accounting for water use in australian red Meat Production
International Journal of Life Cycle Assessment, 2010Co-Authors: Greg M Peters, Hazel V Rowley, Stephen Wiedemann, Robyn W TuckerAbstract:Background and theory Life cycle assessment (LCA) and life cycle inventory (LCI) practice needs to engage with the debate on water use in agriculture and industry. In the case of the red Meat sector, some of the methodologies proposed or in use cannot easily inform the debate because either the results are not denominated in units that are meaningful to the public or the results do not reflect environmental outcomes. This study aims to solve these problems by classifying water use LCI data in the Australian red Meat sector in a manner consistent with contemporary definitions of sustainability. We intend to quantify water that is removed from the course it would take in the absence of Production or degraded in quality by the Production system.
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accounting for water use in australian red Meat Production
International Journal of Life Cycle Assessment, 2010Co-Authors: Greg M Peters, Hazel V Rowley, Stephen Wiedemann, Robyn W TuckerAbstract:Life cycle assessment (LCA) and life cycle inventory (LCI) practice needs to engage with the debate on water use in agriculture and industry. In the case of the red Meat sector, some of the methodologies proposed or in use cannot easily inform the debate because either the results are not denominated in units that are meaningful to the public or the results do not reflect environmental outcomes. This study aims to solve these problems by classifying water use LCI data in the Australian red Meat sector in a manner consistent with contemporary definitions of sustainability. We intend to quantify water that is removed from the course it would take in the absence of Production or degraded in quality by the Production system. The water used by three red Meat supply systems in southern Australia was estimated using hybrid LCA. Detailed process data incorporating actual growth rates and productivity achieved in two calendar years were complemented by an input–output analysis of goods and services purchased by the properties. Detailed hydrological modelling using a standard agricultural software package was carried out using actual weather data. The model results demonstrated that the major hydrological flows in the system are rainfall and evapotranspiration. Transferred water flows and funds represent small components of the total water inputs to the agricultural enterprise, and the proportion of water degraded is also small relative to the water returned pure to the atmosphere. The results of this study indicate that water used to produce red Meat in southern Australia is 18–540 L/kg HSCW, depending on the system, reference year and whether we focus on source or discharge characteristics. Two key factors cause the considerable differences between the water use data presented by different authors: the treatment of rain and the feed Production process. Including rain and evapotranspiration in LCI data used in simple environmental discussions is the main cause of disagreement between authors and is questionable from an environmental impact perspective because in the case of some native pastoral systems, these flows may not have changed substantially since the arrival of Europeans. Regarding the second factor, most of the grain and fodder crops used in the three red Meat supply chains we studied in Australia are produced by dryland cropping. In other locations where surface water supplies are more readily available, such as the USA, irrigation of cattle fodder is more common. So whereas the treatment of rain is a methodological issue relevant to all studies relating water use to the Production of red Meat, the availability of irrigation water can be characterised as a fundamental difference between the infrastructure of red Meat Production systems in different locations. Our results are consistent with other published work when the methodological diversity of their work and the approaches we have used are taken into account. We show that for media claims that tens or hundreds of thousands of litres of water are used in the Production of red Meat to be true, analysts have to ignore the environmental consequences of water use. Such results may nevertheless be interesting if the purpose of their calculations is to focus on calorific or financial gain rather than environmental optimisation. Our approach can be applied to other agricultural systems. We would not suggest that our results can be used as industry averages. In particular, we have not examined primary data for northern Australian beef Production systems, where the majority of Australia’s export beef is produced.
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red Meat Production in australia life cycle assessment and comparison with overseas studies
Environmental Science & Technology, 2010Co-Authors: Gregory Peters, Hazel V Rowley, Stephen Wiedemann, Robyn W Tucker, Michael D Short, Matthias SchulzAbstract:Greenhouse gas emissions from beef Production are a significant part of Australia’s total contribution to climate change. For the first time an environmental life cycle assessment (LCA) hybridizing detailed on-site process modeling and input−output analysis is used to describe Australian red Meat Production. In this paper we report the carbon footprint and total energy consumption of three supply chains in three different regions in Australia over two years. The greenhouse gas (GHG) emissions and energy use data are compared to those from international studies on red Meat Production, and the Australian results are either average or below average. The increasing proportion of lot-fed beef in Australia is favorable, since this Production system generates lower total GHG emissions than grass-fed Production; the additional effort in producing and transporting feeds is effectively offset by the increased efficiency of Meat Production in feedlots. In addition to these two common LCA indicators, in this paper we...
Parampalli Raghavendra Archana - One of the best experts on this subject based on the ideXlab platform.
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comparative assessment of heat stress induced changes in carcass traits plasma leptin profile and skeletal muscle myostatin and hsp70 gene expression patterns between indigenous osmanabadi and salem black goat breeds
Meat Science, 2018Co-Authors: Veerasamy Sejian, Wilfred Ruban, M Bagath, G Krishnan, Joy Aleena, Parampalli Raghavendra ArchanaAbstract:Abstract The primary objective of the study was to compare the impact of heat stress on Meat Production characteristics of Osmanabadi and Salem Black breed goats based on changes in carcass characteristics, Meat quality attributes, plasma leptin concentration, skeletal muscle myostatin and heat shock protein 70 (HSP70) gene expression patterns. The goats were randomly distributed into four groups: OSC (n = 6; Osmanabadi Control), OSHS (n = 6; Osmanabadi Heat Stress), SBC (n = 6; Salem Black Control) and SBHS (n = 6; Salem Black Heat Stress). The animals were slaughtered at the end of the study and their Meat characteristics were assessed. This study established the impact of heat stress on a wide variety of carcass and Meat quality characteristics in OS and SB goat breeds. The results from the study also provided some crucial evidence for a better resilience capacity of Salem Black breed as compared to Osmanabadi goats in maintaining the Meat Production during heat stress. The study also established plasma leptin and HSP70 genes to be the ideal biomarkers to reflect the impact of heat stress on Meat characteristics in indigenous goats.
Eun A Lee - One of the best experts on this subject based on the ideXlab platform.
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effects of a novel p a41p mutation in the swine myogenic factor 5 myf5 gene on protein stabilizing muscle fiber characteristics and Meat quality
Korean Journal for Food Science of Animal Resources, 2018Co-Authors: Younchul Ryu, Eun A Lee, Hanha Chai, Jongeun Park, Jun-mo KimAbstract:Myogenic factor 5 (MYF5) plays an important role in regulating skeletal muscle fiber characteristics, consequently affecting Meat Production and quality. We identified a novel p.A41P mutation in exon1 of the porcine MYF5 gene by direct sequencing. The mutation was predicted to be destabilizing in protein structure based on the resultant amino acid substitution. We estimated the significant substitution effect of p.A41P on the energy stabilization of Myf5 protein structure. Then, we demonstrated that the mutation in Yorkshire population significantly affected muscle fiber type I composition (p<0.05), loin-eye area of lean Meat content (p<0.05) and filter-fluid uptake of Meat quality (p<0.01). Furthermore, dominant effects significantly influenced total muscle fiber number (p<0.05). This study suggests that the novel p.A41P mutation in porcine MYF5 may be a valuable genetic marker to affect the muscle fiber characteristics and consequently improve Meat Production quality and quantity.
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effects of variation in porcine myod1 gene on muscle fiber characteristics lean Meat Production and Meat quality traits
Meat Science, 2012Co-Authors: Eun A Lee, Jun-mo Kim, Kyu Sang Lim, Younchul Ryu, W M Jeon, Ki Chang HongAbstract:Three single nucleotide polymorphisms (SNPs) in the porcine . MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of . MYOD1 were examined. The g.489. C. >. T and g.1264. C. >. A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean Meat Production and Meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489. C. >. T and g.1264. C. >. A SNPs in . MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits.
Ki Chang Hong - One of the best experts on this subject based on the ideXlab platform.
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effects of variation in porcine myod1 gene on muscle fiber characteristics lean Meat Production and Meat quality traits
Meat Science, 2012Co-Authors: Eun A Lee, Jun-mo Kim, Kyu Sang Lim, Younchul Ryu, W M Jeon, Ki Chang HongAbstract:Three single nucleotide polymorphisms (SNPs) in the porcine . MYOD1 gene were used for association analysis and haplotype construction to evaluate the effects of their substitution. Four hundred and three pigs of Yorkshire and Berkshire breeds were used. The mRNA expression levels of . MYOD1 were examined. The g.489. C. >. T and g.1264. C. >. A SNPs were significantly associated with several muscle fiber characteristics, the loin eye area, and lightness. Particularly, animals having hetero-genotypes of both sites showed good performance both in lean Meat Production and Meat quality traits. The results of haplotype substitution were similar to the associations of individual SNPs. Moreover, the 2 SNPs had significant effects on mRNA expression. Therefore, the g.489. C. >. T and g.1264. C. >. A SNPs in . MYOD1 may be meaningful DNA markers that can be used for improving important porcine economic traits.