The Experts below are selected from a list of 9 Experts worldwide ranked by ideXlab platform
Liu Guoqing - One of the best experts on this subject based on the ideXlab platform.
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sheep Meat Property analysis by using polymorphism of 4 microsatellites dna in 3 sheep breeds
Journal of Gansu Agricultural University, 2007Co-Authors: Liu GuoqingAbstract:A group of 161 sheep consisting of Dorset,Suffolk and China Merino for Meat were chosen and their population genetic polymorphism was analyzed by the process of genome DNA extraction from ears issue,PCR amplification of 4 primers,fragment typing,allele of every locus and genotype analysis of all individuals by gel imaging system,calculation of allele frequencies polymorphism information content(PIC)and Heterozygosity.The results showed that,the number of alleles in BM3413,BP33,MCM38,MCMA26,was 12,15,13 and 13,and the polymorphism information content(PIC)was abundant,and the heterozygosity was high.All of them were high polymorphic loci and might be ideal loci genetic markers related to the production performance.
Tadashi Nakada - One of the best experts on this subject based on the ideXlab platform.
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Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs
Asian-australasian Journal of Animal Sciences, 2010Co-Authors: M. Matsumoto, Kei Miyazaki, K. Kitsutaka, Masanobu Tamaki, Kozo Takase, Atsushi Miyamoto, Yasuhiro Kawamoto, Tadashi NakadaAbstract:Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of Meat were carried out in pigs using PSE (pale, soft and exudative) Meat found during the butchering process. All samples considered to be PSE Meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE Meat, compared with normal Meat. Meat Property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher L * values for the Meat color index in PSE Meat than in normal Meat, but there were no differences in these factors between genetically normal and sRyR1-heterozygous PSE Meat. On the other hand, higher a * and b * values were observed in sRyRl-heterozygous than in normal PSE Meat, and similar alterations to the a * value were observed in terms of the amount of myoglobin and density of the 17-kDa protein band, corresponding to the molecular mass of myoglobin, on SDS-PAGE gels. These results suggest that sRyR1-heterozygous PSE pork contains much more myoglobin than genetically normal PSE Meat.
M. Matsumoto - One of the best experts on this subject based on the ideXlab platform.
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Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs
Asian-australasian Journal of Animal Sciences, 2010Co-Authors: M. Matsumoto, Kei Miyazaki, K. Kitsutaka, Masanobu Tamaki, Kozo Takase, Atsushi Miyamoto, Yasuhiro Kawamoto, Tadashi NakadaAbstract:Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of Meat were carried out in pigs using PSE (pale, soft and exudative) Meat found during the butchering process. All samples considered to be PSE Meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE Meat, compared with normal Meat. Meat Property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher L * values for the Meat color index in PSE Meat than in normal Meat, but there were no differences in these factors between genetically normal and sRyR1-heterozygous PSE Meat. On the other hand, higher a * and b * values were observed in sRyRl-heterozygous than in normal PSE Meat, and similar alterations to the a * value were observed in terms of the amount of myoglobin and density of the 17-kDa protein band, corresponding to the molecular mass of myoglobin, on SDS-PAGE gels. These results suggest that sRyR1-heterozygous PSE pork contains much more myoglobin than genetically normal PSE Meat.
Kei Miyazaki - One of the best experts on this subject based on the ideXlab platform.
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Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs
Asian-australasian Journal of Animal Sciences, 2010Co-Authors: M. Matsumoto, Kei Miyazaki, K. Kitsutaka, Masanobu Tamaki, Kozo Takase, Atsushi Miyamoto, Yasuhiro Kawamoto, Tadashi NakadaAbstract:Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of Meat were carried out in pigs using PSE (pale, soft and exudative) Meat found during the butchering process. All samples considered to be PSE Meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE Meat, compared with normal Meat. Meat Property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher L * values for the Meat color index in PSE Meat than in normal Meat, but there were no differences in these factors between genetically normal and sRyR1-heterozygous PSE Meat. On the other hand, higher a * and b * values were observed in sRyRl-heterozygous than in normal PSE Meat, and similar alterations to the a * value were observed in terms of the amount of myoglobin and density of the 17-kDa protein band, corresponding to the molecular mass of myoglobin, on SDS-PAGE gels. These results suggest that sRyR1-heterozygous PSE pork contains much more myoglobin than genetically normal PSE Meat.
K. Kitsutaka - One of the best experts on this subject based on the ideXlab platform.
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Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs
Asian-australasian Journal of Animal Sciences, 2010Co-Authors: M. Matsumoto, Kei Miyazaki, K. Kitsutaka, Masanobu Tamaki, Kozo Takase, Atsushi Miyamoto, Yasuhiro Kawamoto, Tadashi NakadaAbstract:Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of Meat were carried out in pigs using PSE (pale, soft and exudative) Meat found during the butchering process. All samples considered to be PSE Meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE Meat, compared with normal Meat. Meat Property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher L * values for the Meat color index in PSE Meat than in normal Meat, but there were no differences in these factors between genetically normal and sRyR1-heterozygous PSE Meat. On the other hand, higher a * and b * values were observed in sRyRl-heterozygous than in normal PSE Meat, and similar alterations to the a * value were observed in terms of the amount of myoglobin and density of the 17-kDa protein band, corresponding to the molecular mass of myoglobin, on SDS-PAGE gels. These results suggest that sRyR1-heterozygous PSE pork contains much more myoglobin than genetically normal PSE Meat.