FeedChannel feedchannel@feedchannel.online https://www.feedchannel.online en-us Visualplatform http://blogs.law.harvard.edu/tech/rss FeedChannel episodic no https://www.feedchannel.online/files/rv1.7/sitelogo.gif https://www.feedchannel.online http://www.feedchannel.online/an-overview-of-synthetic-amino <p><b>Speaker:</b> Prof Mike T. KIDD, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville, AR, USA<br><br> More than 50 years of development of synthetic amino acids and how each new one has helped to revise amino acid supply and lower dietary protein content.<br> <br> <br> <br> <b>Advancia 2016:</b><br> Sulfur amino acids: more than essential amino acids! 10 years of new research to demonstrate their roles in cell signaling, modulating lipid and energy metabolisms and promoting antioxidant mechanisms. Watch scientists testimonials on Amino Acids research.</p><p><a href="http://www.feedchannel.online/an-overview-of-synthetic-amino"><img src="http://www.feedchannel.online/64968567/69637537/a0efc3953e7a2b85409052d8e9c3f194/standard/download-12-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/69637537 Thu, 17 Jun 2021 00:00:00 GMT An overview of synthetic amino acids Speaker: Prof Mike T. KIDD, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville, AR, USA More than 50 years of development of synthetic amino acids and how each new one has helped to revise amino acid supply and lower dietary protein content. Advancia 2016: Sulfur amino acids: more than essential amino acids! 10 years of new research to demonstrate their roles in cell signaling, modulating lipid and energy metabolisms and promoting antioxidant mechanisms. Watch scientists testimonials on Amino Acids research. Speaker: Prof Mike T. KIDD, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville, AR, USA More than 50 years of development of synthetic amino acids and how each new one has helped to revise amino acid supply and lower... FeedChannel 01:17 <p><b>Speaker:</b> Prof Mike T. KIDD, Center of Excellence for Poultry Science, University of Arkansas, Fayetteville, AR, USA<br><br> More than 50 years of development of synthetic amino acids and how each new one has helped to revise amino acid supply and lower dietary protein content.<br> <br> <br> <br> <b>Advancia 2016:</b><br> Sulfur amino acids: more than essential amino acids! 10 years of new research to demonstrate their roles in cell signaling, modulating lipid and energy metabolisms and promoting antioxidant mechanisms. Watch scientists testimonials on Amino Acids research.</p><p><a href="http://www.feedchannel.online/an-overview-of-synthetic-amino"><img src="http://www.feedchannel.online/64968567/69637537/a0efc3953e7a2b85409052d8e9c3f194/standard/download-12-thumbnail.jpg" width="600" height="338"/></a></p> AA advancia 2016 amino acids breast meat yield broiler diet digestible feed conversion health history linear programming low protein meat quality methionine poultry responses synthetic total amino acids http://www.feedchannel.online/webinar-4-meat-quality-issues-1 <p>Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage. Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</p><p><a href="http://www.feedchannel.online/webinar-4-meat-quality-issues-1"><img src="http://www.feedchannel.online/64968558/66511601/a0a8bcceb68b1eb03378ebe81a81667a/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/66511601 Wed, 03 Mar 2021 10:08:10 GMT Webinar #4: Meat Quality issues beyond myopathies Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage. Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions. Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking... FeedChannel 59:45 <p>Dr Cécile Berri; Prof Massimiliano Petracci; Paul Lopez and Pierre-André Geraert held this webinar on "Meat Quality issues beyond myopathies": Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage. Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</p><p><a href="http://www.feedchannel.online/webinar-4-meat-quality-issues-1"><img src="http://www.feedchannel.online/64968558/66511601/a0a8bcceb68b1eb03378ebe81a81667a/standard/download-4-thumbnail.jpg" width="600" height="338"/></a></p> AA acid meat amino acids antioxidants breast meat yield conservation DFD field situation genetics measurement methods measures measuring meat color meat colour meat defaults meat defects meat quality meat storage membrane integrity muscles muscles structure myoglobin myopathies myopathy nutritional solutions oxidation pH fall pHu post-mortem metabolism proteins quality PSE reducing losses slaughter age slaughter stress ultimate pH variability water holding capacity webinar http://www.feedchannel.online/solutions-to-reduce-drip-loss <p>Dr. Cécile Berri; Prof Massimiliano Petracci share their insights about the solutions to reduce drip loss.<br><br><br><div><b>Webinar #4: Meat Quality issues beyond myopathies</b></div><div>Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.</div><div>Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</div></p><p><a href="http://www.feedchannel.online/solutions-to-reduce-drip-loss"><img src="http://www.feedchannel.online/64968580/66511986/7c5747e6ab1005f1d8debccd26f104e8/standard/download-5-thumbnail.jpg" width="600" height="338"/></a></p> http://www.feedchannel.online/photo/66511986 Wed, 03 Mar 2021 10:08:10 GMT Solutions to reduce drip loss Dr. Cécile Berri; Prof Massimiliano Petracci share their insights about the solutions to reduce drip loss.Webinar #4: Meat Quality issues beyond myopathiesMost poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions. Dr. Cécile Berri; Prof Massimiliano Petracci share their insights about the solutions to reduce drip loss.Webinar #4: Meat Quality issues beyond myopathiesMost poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip... FeedChannel 17:46 <p>Dr. Cécile Berri; Prof Massimiliano Petracci share their insights about the solutions to reduce drip loss.<br><br><br><div><b>Webinar #4: Meat Quality issues beyond myopathies</b></div><div>Most poultry conferences focused on breast myopathies (WB, WS…), but do not forget drip losses, cooking and processing losses as well as meat color change during storage.</div><div>Meat quality experts from academia as well as industry help us to understand those issues and to address the potential solutions.</div></p><p><a href="http://www.feedchannel.online/solutions-to-reduce-drip-loss"><img src="http://www.feedchannel.online/64968580/66511986/7c5747e6ab1005f1d8debccd26f104e8/standard/download-5-thumbnail.jpg" width="600" height="338"/></a></p> AA amino acids antioxidants breast meat yield genetics heavy broilers meat quality nutritional solutions pHu poultry slaughter age slaughter stress webinar