133 results on '"Prates, J. A. M."'
Search Results
2. Ameliorating Pork Marbling and Quality with Novel Feeding Approaches
3. The Fine Structure of the Cellulosome Defines the Intricacies of Carbohydrate Deconstruction in the Mammalian Gut
4. Dietary inclusion of tomato pomace improves meat oxidative stability of young pigs
5. The prion-related protein (testis-specific) gene (PRNT) is highly polymorphic in Portuguese sheep
6. Prion-like Doppel gene polymorphisms and scrapie susceptibility in portuguese sheep breeds
7. Conjugated linoleic acid in diets for large-size rainbow trout (Oncorhynchus mykiss): effects on growth, chemical composition and sensory attributes
8. Assessing the effect of dietary inulin and resistant starch on gastrointestinal fermentation in pigs
9. The reduction of starch in finishing diets supplemented with oil does not prevent the accumulation of trans-10 18:1 in lamb meat1
10. Prion protein 2 (dublet) gene (PRND): role in ovine semen capacitation, cryopreservation and fertility
11. The reduction of starch in finishing diets supplemented with oil does not prevent the accumulation of -10 18:1 in lamb meat
12. Resistant starch reduces large intestinal pH and promotes fecal lactobacilli and bifidobacteria in pigs.
13. Increased intramuscular fat induced by reduced dietary protein in finishing pigs: effects on the longissimus lumborum muscle proteome
14. The prion‐related protein (testis‐specific) gene (PRNT) is highly polymorphic in Portuguese sheep
15. Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality1
16. Effect of pig breed and dietary protein level on selected fatty acids and stearoyl-coenzyme A desaturase protein expression in longissimus muscle and subcutaneous fat
17. Effects of dietary inclusion of citrus pulp and rockrose soft stems and leaves on lamb meat quality and fatty acid composition.
18. Reduced protein diets increase intramuscular fat of psoas major, a red muscle, in lean and fatty pig genotypes.
19. Effect of reduced dietary protein and supplementation with a docosahexaenoic acid product on broiler performance and meat quality
20. Higher membrane fluidity mediates the increased subcutaneous fatty acid content in pigs fed reduced protein diets.
21. Beef palatability and its relationship with protein degradation and muscle fibre type profile in longissimus thoracis in Alentejana breed from divergent growth pathways.
22. Effect of feeding lambs with a tanniferous shrub (rockrose) and a vegetable oil blend on fatty acid composition of meat lipids.
23. Effect of corn supplementation of grass finishing of Holstein bulls on fatty acid composition of meat lipids1
24. The combination of arginine and leucine supplementation of reduced crude protein diets for boars increases eating quality of pork1
25. Effect of pig breed and dietary protein level on selected fatty acids and stearoyl-coenzyme A desaturase protein expression in longissimus muscle and subcutaneous fat1
26. The increased intramuscular fat promoted by dietary lysine restriction in lean but not in fatty pig genotypes improves pork sensory attributes1
27. The penta-modular cellulosomal arabinoxylanase structure by X-ray crystallography and SAXS
28. Structure and function of PKD-CBM44 and CBM30 modules of the bifunctionalClostridium thermocellumcellulase, CtCel9D-Cel44A
29. Cellulosome assembly and the crystal structure of the cohesin–dockerin complex
30. Fibronectins in the plasma from bovine
31. The evolution of fibronectins in blood plasma from bovine and swine
32. A novel Cellvibrio mixtus family 10 xylanase that is both intracellular and expressed under non-inducing conditions The GenBank accession numbers for the sequences described in this paper are AF049493 and AF168359 for xynC and xynG, respectively.
33. Contrasting cellularity on fat deposition in the subcutaneous adipose tissue and longissimus lumborum muscle from lean and fat pigs under dietary protein reduction.
34. Effect of low- and high-forage diets on meat quality and fatty acid composition of Alentejana and Barrosã beef breeds.
35. Restricting the Intake of a Cereal-Based Feed in Free-Range-Pastured Poultry: Effects on Performance and Meat Quality.
36. Improving the Lipid Nutritive Value of Poultry Meat Through the Incorporation of a Dehydrated Leguminous-Based Forage in the Diet for Broiler Chicks.
37. Contrasting cellularity and fatty acid composition in fat depots from Alentejana and Barrosã bovine breeds fed high and low forage diets
38. Use of β-glucanases and β-1,4-xylanases to supplement diets containing alfalfa and rye for laying hens: Effects on bird performance and egg quality
39. Factors and mechanisms responsible for meat ageing | Facteurs et mécanismes responsables de la maturation de la viande
40. Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa
41. Use of ß-glucanases and ß-1,4-xylanases to supplement diets containing alfalfa and rye for laying hens: Effects on bird performance and egg quality
42. A novel Cellvibrio mixtus family 10 xylanase that is both intracellular and expressed under non-inducing conditions
43. Use of {beta}-Glucanases and {beta}-1,4-Xylanases to Supplement Diets Containing Alfalfa and Rye for Laying Hens: Effects on Bird Performance and Egg Quality
44. Determination of salbutamol in rats at low concentrations using liquid chromatography with electrochemical detection
45. Effect of Dietary Dehydrated Pasture and Citrus Pulp on the Performance and Meat Quality of Broiler Chickens.
46. Impact of dietary incorporation of Spirulina (Arthrospira platensis) and exogenous enzymes on broiler performance, carcass traits, and meat quality.
47. Levels of endogenous β-glucanase activity in barley affect the efficacy of exogenous enzymes used to supplement barley-based diets for poultry.
48. Rumen biohydrogenation-derived fatty acids in milk fat from grazing dairy cows supplemented with rapeseed, sunflower, or linseed oils.
49. Pasture Intake Improves the Performance and Meat Sensory Attributes of Free-Range Broilers.
50. Cholesterol Levels and Sensory Characteristics of Meat from Broilers Consuming Moderate to High Levels of Alfalfa.
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.