Search Results - "Pavan, Enrique"

Effect of Post-Weaning Concentrate Feeding Prior to Forage Finishing on Intramuscular Fat Deposition by Duckett, Susan K, Pavan, Enrique

“…The objectives of this study were to examine the effects of feeding high-concentrate diets post-weaning (PW) prior to forage finishing on (1) changes in…”
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Consumer Attitudes and Concerns about Beef Consumption in Argentina and Other South American Countries by Bifaretti, Adrián, Pavan, Enrique, Grigioni, Gabriela

“…In South America, modifications in beef consumption habits, mainly related to economic reasons, new lifestyles, and new eating behaviors, are being observed…”
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The influence of protein restriction during mid- to late gestation on beef offspring growth, carcass characteristic and meat quality by Maresca, Sebastián, Valiente, Sebastián López, Rodriguez, Alejandro M., Testa, Laura M., Long, Nathan M., Quintans, Graciela I., Pavan, Enrique

“…The objective of this study was to determine whether crude protein intake during the last three months of gestation affects growth performance, carcass…”
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Maternal energy status during late gestation: Effects on growth performance, carcass characteristics and meat quality of steers progeny by Ramírez, Maira, Testa, Laura M., López Valiente, Sebastián, Latorre, María Emilia, Long, Nathan M., Rodriguez, Alejandro M., Pavan, Enrique, Maresca, Sebastián

“…The objetive of the current study was to determine the effect of maternal energy status during late gestation on growth performance, carcass characteristics…”
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Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers by Testa, María Laura, Grigioni, Gabriela, Panea, Begoña, Pavan, Enrique

“…In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to…”
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Re-Veal the Beef Industry: Strategies to Produce High- Quality Beef From Young Cattle in Pastoral Systems by Zhang, Renyu, Pavan, Enrique, Farouk, Mustafa M., Realini, Carolina E.

“…Veal is a high-value meat produced from young cattle less than 12 mo of age. The characteristic light red/pink color, tenderness, and low-fat content of veal…”
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Longissimus Muscle Composition and Palatability of Grazing Steers Supplemented with Corn Oil or Corn Grain by Pavan, Enrique, Duckett, Susan K.

“…Twenty-eight Angus (289 ± 3.8 kg) steers were used to evaluate the effect of isocaloric supplementation of 2 different energy sources to steers grazing tall…”
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Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins by Pavan, Enrique, Ye, Yangfan, Eyres, Graham T., Guerrero, Luis, G. Reis, Mariza, Silcock, Patrick, Johnson, Patricia L., Realini, Carolina E.

“…Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical…”
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Postweaning Exposure to High Concentrates versus Forages Alters Marbling Deposition and Lipid Metabolism in Steers by Koch, Brandon M., Pavan, Enrique, Long, Nathan M., Andrae, John G., Duckett, Susan K.

“…Angus-cross steers (n = 20; 261 ± 21.5 kg BW) were used to examine how early exposure to high concentrates or high quality forages altered marbling deposition…”
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Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand by Hutchings, Scott C, Guerrero, Luis, Smeets, Levi, Eyres, Graham T, Silcock, Patrick, Pavan, Enrique, Realini, Carolina E

“…This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb…”
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Effects of Dairy Lambs' Rearing System and Slaughter Age on Consumer Liking of Lamb Meat and Its Association with Lipid Content and Composition by Pavan, Enrique, McCoard, Susan A, Agnew, Michael, Zhang, Renyu, Taukiri, Kevin, Farouk, Mustafa M, Realini, Carolina E

“…The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of…”
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The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat by Hutchings, Scott C, Guerrero, Luis, Mirosa, Miranda, Bremer, Phil, Mather, Damien, Pavan, Enrique, Hicks, Talia M, Day, Li, Realini, Carolina E

“…This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their…”
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Timing of Exposure to High-Concentrates versus High-Quality Forages on Growth and Marbling Deposition in Steers by Koch, Brandon M., Pavan, Enrique, Andrae, John G., Duckett, Susan K.

“…Forty Angus-cross steers (280 ± 21.4 kg BW, 8 mo.) were used to examine the effects of exposure to 2 diets [high concentrate diets (CONC) versus high quality…”
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Omega-6 Fat Supplementation Alters Lipogenic Gene Expression in Bovine Subcutaneous Adipose Tissue by Joseph, Sandeep J., Pratt, Scott L., Pavan, Enrique, Rekaya, Romdhane, Duckett, Susan K.

“…Sandeep J. Joseph1,4, Scott L. Pratt2, Enrique Pavan3, Romdhane Rekaya1 and Susan K. Duckett21University of Georgia, Athens, GA, USA. 2Clemson University,…”
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Effect of Diet Supplementation on the Expression of Bovine Genes Associated with Fatty Acid Synthesis and Metabolism by Joseph, Sandeep J., Robbins, Kelly R., Pavan, Enrique, Pratt, Scott L., Duckett, Susan K., Rekaya, Romdhane

“…Sandeep J. Joseph1, Kelly R. Robbins1, Enrique Pavan5, Scott l. Pratt4, Susan K. Duckett4 and Romdhane Rekaya1,2,31Rhodes Center for Animal and Dairy Science,…”
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Mānuka honey as Rongoā for animals in agriculture by McCoard, Sue, Pavan, Enrique, Butowski, Nina, Heiser, Axel, Vine, Tristan

“…The Mānuka tree is unique to Aotearoa New Zealand and was recognised by early Māori traditions as a taonga (treasure) due to its wide variety of uses and is…”
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Metabolic fingerprinting using Rapid evaporative ionisation mass spectrometry can discriminate meat quality and composition of lambs from different sexes, breeds and forage systems by Zhang, Renyu, Realini, Carolina E., Middlewood, Paul, Pavan, Enrique, Ross, Alastair B.

“…•REIMS could discriminate meat samples from lambs fed on different forage diets.•REIMS was also able to distinguish between breed and sex.•REIMS features were…”
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Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems by Pavan, Enrique, Subbaraj, Arvind K., Eyres, Graham T., Silcock, Patrick, Realini, Carolina E.

“…[Display omitted] •Average lamb overall liking of Chinese (CN) and New Zealand (NZ) consumers differed.•Similar clusters were generated for CN and NZ consumers…”
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Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS) by Subbaraj, Arvind K., Deb‐choudhury, Santanu, Pavan, Enrique, Realini, Carolina E.

“…Rationale The aroma profile of food is a complex mixture of volatile compounds that constitutes a major component of the overall eating experience. The food…”
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Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics by Zhang, Renyu, Pavan, Enrique, Ross, Alastair B., Deb-choudhury, Santanu, Dixit, Yash, Mungure, Tanyaradzwa E., Realini, Carolina E., Cao, Mingshu, Farouk, Mustafa M.

“…Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile…”
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