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1.
Pork Products Have Digestible Indispensable Amino Acid Scores (DIAAS) That Are Greater Than 100 When Determined in Pigs, but Processing Does Not Always Increase DIAAS.
J Nutr
; 150(3): 475-482, 2020 03 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31758187
2.
Most meat products have digestible indispensable amino acid scores that are greater than 100, but processing may increase or reduce protein quality.
Br J Nutr
; 124(1): 14-22, 2020 Jul 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-32089140
3.
Association of lunch meat consumption with nutrient intake, diet quality and health risk factors in U.S. children and adults: NHANES 2007-2010.
Nutr J
; 14: 128, 2015 Dec 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-26715332
4.
Consumption of ground beef obtained from cattle that had received steroidal growth promotants does not trigger early onset of estrus in prepubertal pigs.
J Nutr
; 144(11): 1718-24, 2014 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-25332471
5.
Fetal expression of genes related to metabolic function is impacted by supplementation of ground beef and sucrose during gestation in a swine model.
J Anim Sci
; 98(8)2020 Aug 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32687162
6.
An In Vitro Comparison of Estrogenic Equivalents Per Serving Size of Some Common Foods.
J Food Sci
; 84(12): 3876-3884, 2019 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-31742680
7.
Effect of dietary lipoic acid on metabolic hormones and acute-phase proteins during challenge with infectious bovine rhinotracheitis virus in cattle.
Am J Vet Res
; 67(7): 1192-8, 2006 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-16817742
8.
Predicting pork carcass and primal lean content from electromagnetic scans.
Meat Sci
; 60(2): 133-9, 2002 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063236
9.
Foods of animal origin: a prescription for global health.
Anim Front
; 9(4): 3-4, 2019 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32002268
10.
Working chute behavior of feedlot cattle can be an indication of cattle temperament and beef carcass composition and quality.
Meat Sci
; 89(1): 52-7, 2011 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-21546170
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