Pregled bibliografske jedinice broj: 1152092
Candidate genes and fatty acids in beef meat, a review
Candidate genes and fatty acids in beef meat, a review // Italian journal of animal science, 20 (2021), 1716-1729 doi:10.1080/1828051X.2021.1991240 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 1152092 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Candidate genes and fatty acids in beef meat, a
review
Autori
Pećina, Mateja ; Ivanković, Ante
Izvornik
Italian journal of animal science (1594-4077) 20
(2021);
1716-1729
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Candidate genes, fatty acids, longissimus muscles, beef meat, Bos taurus
Sažetak
This article reviews current knowledge on candidate genes and fatty acids in beef meat. It highlights the general situation of beef cattle in the world, the anatomy, and genetics of cattle, and discusses fatty acid groups in beef and their percentage in musculus longissimus dorsi and the musculus longissimus thoracis. Some selected genes that have been most researched in recent years are discussed in terms of many fatty acids that are associated with as well as sensory attributes of meat and the influence of the fatty acids themselves on sensory evaluation of meat.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija
POVEZANOST RADA
Projekti:
HRZZ-IP-2020-02-4860 - Genetske, gospodarske i društvene interakcije programa očuvanja lokalnih pasmina (GGD LocBreed) (Ivanković, Ante, HRZZ - 2020-02) ( CroRIS)
Ustanove:
Agronomski fakultet, Zagreb
Citiraj ovu publikaciju:
Časopis indeksira:
- Current Contents Connect (CCC)
- Web of Science Core Collection (WoSCC)
- Science Citation Index Expanded (SCI-EXP)
- SCI-EXP, SSCI i/ili A&HCI
- Scopus
