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Effects of dietary energy sources on early postmortem muscle metabolism of finishing pigs
Yanjiao Li, Changning Yu, Jiaolong Li, Lin Zhang, Feng Gao, Guanghong Zhou
Anim Biosci. 2017;30(12):1764-1772.  Published online June 26, 2017
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Assessment of frozen storage duration effect on quality characteristics of various horse muscles
Pil Nam Seong, Hyun Woo Seo, Jin-Hyoung Kim, Geun Ho Kang, Soo-Hyun Cho, Hyun Seok Chae, Beom Young Park, Hoa Van Ba
Anim Biosci. 2017;30(12):1756-1763.  Published online June 27, 2017
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Blood haematology, muscle pH and serum cortisol changes in pigs with different levels of drip loss
Nunyarat Koomkrong, Chaiwat Boonkaewwan, Watchara Laenoi, Autchara Kayan
Anim Biosci. 2017;30(12):1751-1755.  Published online June 26, 2017
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Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages
Qin Ping Yu, Ding Yuan Feng, Juan Xiao, Fan Wu, Xiao Jun He, Min Hao Xia, Tao Dong, Yi Hua Liu, Hui Ze Tan, Shi Geng Zou, Tao Zheng, Xian Hua Ou, Jian Jun Zuo
Anim Biosci. 2017;30(12):1739-1750.  Published online May 14, 2017
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Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods
Hyun Jung Lee, Juhui Choe, Kwan Tae Kim, Jungmin Oh, Da Gyeom Lee, Ki Moon Kwon, Yang Il Choi, Cheorun Jo
Anim Biosci. 2017;30(12):1733-1738.  Published online June 26, 2017
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Effects of a traditional Chinese medicine formula and its extraction on muscle fiber characteristics in finishing pigs, porcine cell proliferation and isoforms of myosin heavy chain gene expression in myocytes
Qin Ping Yu, Ding Yuan Feng, Xiao Jun He, Fan Wu, Min Hao Xia, Tao Dong, Yi Hua Liu, Hui Ze Tan, Shi Geng Zou, Tao Zheng, Xian Hua Ou, Jian Jun Zuo
Anim Biosci. 2017;30(11):1620-1632.  Published online June 26, 2017
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Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo
A. Taticchi, S. Bartocci, M. Servili, S. Di Giovanni, M. Pauselli, E. Mourvaki, D. Meo Zilio, S. Terramoccia
Anim Biosci. 2017;30(11):1605-1611.  Published online February 23, 2017
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Potential antioxidant and lipid peroxidation inhibition of Phyllanthus acidus leaf extract in minced pork
Tuyen Thi Kim Nguyen, Chamroon Laosinwattana, Montinee Teerarak, Komkhae Pilasombut
Anim Biosci. 2017;30(9):1323-1331.  Published online April 19, 2017
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Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels
Ahmet Akköse, Nazen Ünal, Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya
Anim Biosci. 2017;30(8):1168-1174.  Published online December 17, 2016
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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system
Juhui Choe, Hyun-Wook Kim, Mustafa M. Farouk, Yuan H. Brad Kim
Anim Biosci. 2017;30(7):1021-1028.  Published online January 26, 2017
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Determination of the quality of stripe-marked and cracked eggs during storage
Yu Chi Liu, Ter Hsin Chen, Ying Chen Wu, Fa Jui Tan
Anim Biosci. 2017;30(7):1013-1020.  Published online December 17, 2016
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Influence of rendering methods on yield and quality of chicken fat recovered from broiler skin
Liang-Kun Lin, Fa-Jui Tan
Anim Biosci. 2017;30(6):872-877.  Published online October 5, 2016
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Carcass characteristics and meat quality of lambs that are fed diets with palm kernel cake
Rozilda da Conceição dos Santos, Daiany Iris Gomes, Kaliandra Souza Alves, Rafael Mezzomo, Luis Rennan Sampaio Oliveira, Darley Oliveira Cutrim, Samara Bianca Moraes Sacramento, Elizanne de Moura Lima, Francisco Fernando Ramos de Carvalho
Anim Biosci. 2017;30(6):865-871.  Published online November 17, 2016
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Histone acetyltransferase inhibitors antagonize AMP-activated protein kinase in postmortem glycolysis
Qiong Li, Zhongwen Li, Aihua Lou, Zhenyu Wang, Dequan Zhang, Qingwu W. Shen
Anim Biosci. 2017;30(6):857-864.  Published online October 28, 2016
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ANIMAL
BIOSCIENCE

Impact Factor: 2.509(Q1)
SJR: 0.75
(Q1 in Anim Sci Zool,
Q1 in Food Sci
)
Print ISSN: 2765-0189
Online ISSN: 2765-0235


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