https://transhumanist.ru/index.php?action=history&feed=atom&title=CNTRLCNTRL - История изменений2026-06-23T06:16:47ZИстория изменений этой страницы в викиMediaWiki 1.43.6https://transhumanist.ru/index.php?title=CNTRL&diff=6231&oldid=prevOdysseusBot: Новая страница: «Centriolin (Centrosomal protein 1) (Centrosomal protein of 110 kDa) (Cep110) [CEP1] [CEP110] ==Publications== {{medline-entry |title=Antioxidant status, lipid a...»2021-05-12T15:18:19Z<p>Новая страница: «Centriolin (Centrosomal protein 1) (Centrosomal protein of 110 kDa) (Cep110) [CEP1] [CEP110] ==Publications== {{medline-entry |title=Antioxidant status, lipid a...»</p>
<p><b>Новая страница</b></p><div>Centriolin (Centrosomal protein 1) (Centrosomal protein of 110 kDa) (Cep110) [CEP1] [CEP110]<br />
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==Publications==<br />
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{{medline-entry<br />
|title=Antioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseed.<br />
|pubmed-url=https://pubmed.ncbi.nlm.nih.gov/26318758<br />
|abstract=Angus steers were grazed on unsupplemented pasture ([[CNTRL]]), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P<0.05) when feeding [[CNTRL]] and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P<0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P<0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PM.<br />
|mesh-terms=* Animals<br />
* Animals, Inbred Strains<br />
* Antioxidants<br />
* Argentina<br />
* Cattle<br />
* Diet<br />
* Dietary Fats<br />
* Flax<br />
* Food Packaging<br />
* Food Quality<br />
* Food Storage<br />
* Herbivory<br />
* Humans<br />
* Lipid Peroxidation<br />
* Male<br />
* Meat<br />
* Muscle, Skeletal<br />
* Oxidation-Reduction<br />
* Pigments, Biological<br />
* Seeds<br />
* Weight Gain<br />
* Zea mays<br />
|keywords=* Aging<br />
* Antioxidant<br />
* Argentine beef<br />
* Oil seeds<br />
* Oxidative stability<br />
* Pasture<br />
* Retail display<br />
|full-text-url=https://sci-hub.do/10.1016/j.meatsci.2015.07.026<br />
}}</div>OdysseusBot