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Record Nr. |
UNINA9910450745203321 |
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Titolo |
Muscle development of livestock animals [[electronic resource] ] : physiology, genetics, and meat quality / / edited by M.F.W. te Pas, M.E. Everts, and H.P. Haagsman |
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Pubbl/distr/stampa |
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Cambridge, Mass., USA ; ; Wallingfrod, Oxon, UK, : CABI Pub., c2004 |
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ISBN |
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1-280-86635-7 |
9786610866359 |
0-85199-041-X |
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Descrizione fisica |
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1 online resource (428 p.) |
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Altri autori (Persone) |
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PasM. F. W. te |
EvertsM. E |
HaagsmanH. P |
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Disciplina |
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Soggetti |
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Veterinary physiology |
Muscles - Physiology |
Livestock - Genetics |
Meat - Quality |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Contributors; Preface; 1 Number and Size of Muscle Fibres in Relation to Meat Production; 2 Fibre Type Identification and Functional Characterization in Adult Livestock Animals; 3 Manipulation of Muscle Fibre Number During Prenatal Development; 4 The Effect of Growth and Exercise on Muscle Characteristics in Relation to Meat Quality; 5 Nutrition, Hormone Receptor Expression and Gene Interactions: Implications for Development and Disease; 6 The Impact of Minerals and Micronutrients on Growth Control |
7 Na+,K+-ATPase in Skeletal Muscle: Significance of Exercise and Thyroid Hormones for Development and Performance8 Local and Systemic Regulation of Muscle Growth; 9 Proteolytic Systems and the Regulation of Muscle Remodelling and Breakdown; 10 The Muscle Regulatory Factors Gene Family in Relation to Meat Production; 11 The Muscle Transcriptome; 12 Genome Analysis of QTL for Muscle Tissue |
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Development and Meat Quality; 13 Functional Genomics and Proteomics in Relation to Muscle Tissue; 14 Role of Myostatin in Muscle Growth |
15 The Callipyge Mutation for Sheep Muscular Hypertrophy - Genetics, Physiology and Meat Quality16 Genetic Control of Intramuscular Fat Accretion; 17 Post-mortem Muscle Proteolysis and Meat Tenderness; 18 Water-holding Capacity of Meat; Perspectives; Index |
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Sommario/riassunto |
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Well-developed and functional muscle tissues are a prerequisite for healthy meat-producing animals. Good muscle development leads to improved meat quality. Hence modern breeds of livestock animal have been selectively bred for better conformation, increased muscle size and increased muscle-to-bone ratio. This book describes all aspects of muscle development research, and contains contributions from leading research groups around the world. |
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