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Effects of Volatile Fatty Acids on IGF-I, IGFBP-3, GH, Insulin and Glucagon in Plasma, and IGF-I and IGFBP-3 in Different Tissues of Growing Sheep Nourished by Total Intragastric Infusions
Volatile Fatty Acids IGF-I IGFBP-3 Growth Hormone Insulin Glucagon Sheep
2016/5/4
Twelve SuffolkSmall-tail-Han male sheep (body weight 21-26 kg), aged four months, were used to study the effects of volatile fatty acids (VFA) on IGF-I (insulin-like growth factor-I) , IGFBP-3...
Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat
Biogenic Amines Volatile Basic Nitrogen Beef Pork Chicken
2016/4/26
Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitr...
Influence of Dietary Salinomycin on Feeding-induced Variations of Glucose Kinetics and Blood Volatile Fatty Acids and Insulin Concentrations in Sheep Fed a High-roughage Diet
Feeding Glucose Metabolism Insulin Salinomycin Sheep Volatile Fatty Acid
2016/4/25
This study was conducted to determine effects of salinomycin (SL) on feeding-induced changes in glucose kinetics and blood VFA concentrations in sheep fed a high-roughage diet. Four sheep were fed the...
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Volatile Compound Roast Lipid Spices
2016/4/8
The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150...