Genética del sabor y la terneza en la carne

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dc.audienceInvestigadorspa
dc.audienceTécnicospa
dc.audienceProfesionalspa
dc.audienceProductorspa
dc.audience.contentCientíficospa
dc.contributor.authorTrujillo, Esperanza
dc.coverage.countryColombiaspa
dc.date.accessioned2022-11-16T13:59:22Z
dc.date.available2022-11-16T13:59:22Z
dc.date.created2007
dc.date.issued2007
dc.description.abstractLa baja calidad de la carne en muchas de las razas comerciales en nuestro país, se debe principalmente a que genéticamente presentan una baja frecuencia de genes que tienen que ver con la mejor expresión de las características involucradas en la palatabilidad, como gusto, jugosidad y terneza, es consecuencia de una limitada utilización del mejoramiento genético (cruzamiento con el objeto de seleccionar las características que exige el mercado) en programas de producción animal y la reducida utilización de técnicas basadas en resultados de análisis directo sobre el DNA.spa
dc.format.mimetypeapplication/pdf
dc.identifier.instnameinstname:Corporación colombiana de investigación agropecuaria AGROSAVIAspa
dc.identifier.reponamereponame:Biblioteca Digital Agropecuaria de Colombiaspa
dc.identifier.repourlrepourl:https://repository.agrosavia.co
dc.identifier.urihttp://hdl.handle.net/20.500.12324/37701
dc.language.isospa
dc.publisherColantaspa
dc.relation.citationendpage6
dc.relation.citationstartpage1
dc.relation.conferencedate2007
dc.relation.conferenceplaceMedellín (Colombia)spa
dc.relation.conferenceplaceMedellín (Colombia)spa
dc.relation.ispartofconferenceIV Seminario Internacional Competitividad en Carne y Lechespa
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dc.relation.referencesHALE, C. S., Herring, W. O., Johnson, G. S., Shibuya, H., Lubahn, D. B. and Keisler, D.H. 1999 Evaluation of the leptin gene as a possible marker of carcass traits in Angus cattle. University of Missouri Beef and Dairy Research Report, 25- 27.spa
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dc.relation.referencesMARQUESS, L. The leptin gene as a candidate for fat deposition assessment. Mimeo. 2001.spa
dc.relation.referencesMASUZAKI, H., Y. Ogawa, N. Isse, N. Satoh, T. Okazaki, M. Shigemoto, K. Mori, N. Tamura, K. Hosada, Y. Yoshimasa, H. Jingami, T. Kawada, and K. Nakao. Human obese gene expression: Adipocyte-specific expression and regional differences in the adipose tissue. Diabetes 44: 855-858. 1995.spa
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dc.relation.referencesSHERBECK, J. A., J. D. Tatum, T. G. Fiel, J. B. Morgan and G. C. Smith. Feedlot performance, carcass traits, and palatability traits of Hereford and Hereford x Brahman steers. J. Anim. Sci. 73:3613-3620. 1995spa
dc.relation.referencesSMITH, G. C, J. W. Savell, H. R. Cross, Z. L. Carpenter, C. E. Murphey, G. W. Davis, H. C. Abraham, F. C. Parrish, Jr., and B. W. Berry. Relationship af USDA quality grades to palatability of cooked beef. J. Food Quality. 10:269-286. 1987spa
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dc.relation.referencesBeef and Sheep, Special Circular 170-99. 1999. http://ohioline.osu.edu/sc170/sc170_6.html.spa
dc.relation.referencesUSDA. United States Departament of Agriculture. United States standards for grades of carcass beef. Available at http://www. Ams. Usda. Gov/ lsg/ stand/ standards/ beef-car. 2001.spa
dc.relation.referencesWEGNER, J. Huff, P., Xie, C. P., Schneider, F., Teuscher, F., Mire, P. S., Mir, Z., Kazala, E. C., Weselake, R. J. and Ender, K. Relationship of plsma leptin concentration to intramuscular fat content in beef from crossbred Wagyu cattle. Can. J. Anim. Sci. 81:451-457. 2001.spa
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dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subject.agrovocCalidad de la carnespa
dc.subject.agrovocMejoramiento genéticospa
dc.subject.agrovocGenética molecularspa
dc.subject.agrovocProducción de carnespa
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_12459
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_11119
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_27577
dc.subject.agrovocurihttp://aims.fao.org/aos/agrovoc/c_4679
dc.subject.faoGenética y mejoramiento animal - L10spa
dc.subject.redGanadería y especies menoresspa
dc.titleGenética del sabor y la terneza en la carnespa
dc.type.coarhttp://purl.org/coar/resource_type/c_8544
dc.type.driverinfo:eu-repo/semantics/lecture
dc.type.localPonenciaspa
dc.type.localengpapereng
dc.type.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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