Effect of Post-Weaning Concentrate Feeding Prior to Forage Finishing on Intramuscular Fat Deposition.

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 ultrasound intramuscular fat deposition and lipogenic/lipolytic gene expression during the post-weaning phase and (2) carcass characteristics and fatty acid composition after forage finishing to 487 kg. Steers were randomly assigned to one of four treatments (PW0, PW40, PW80, and PW120) at weaning to examine the time of high-concentrate feeding prior to forage finishing. The ultrasound intramuscular fat content was greater ( < 0.

Volatile fingerprints of beef cooking methods using sol-gel-based solid-phase microextraction (SPME) and direct analysis in real-time mass spectrometry (DART-MS).

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 service industry and chefs therefore constantly seek ways to investigate and thereby enhance the aroma profile. Oven cooking, sous vide and pan fry are three cooking methods of beef commonly practised by chefs.

Brasiliensic acid: cytotoxic and genotoxic, acute toxicity and pharmacological prediction of a new promising molecule.

Brasiliensic acid (Bras) is a chromanone isolated from Cambèss. bark extracts with confirmed potential activity on gastric ulcer and infection. This study aimed to investigate the and toxicity of Bras and molecular docking studies on its interactions with the ri virulence factors and selected gastric cancer-related proteins.