graduate at Biomedicina from Universidade Camilo Castelo Branco (2004). Has experience in Biochemistry, focusing on Biochemistry, acting on the following subjects: leukocyte, taenia solium, oxygen, catalase and elisa. (Source: Lattes Curriculum)
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The amount and composition of intramuscular fat (IMF) in the skeletal muscle of beef cattle is a relevant feature for the meat industry because of its effect on human health and the organoleptic properties of meat. Functional candidate genes related to GIM deposition have been extensively studied in cattle in the expectation of better understanding the biological mechanisms involved with …
Brazil is one of the leading producers and exporters of beef and its competitive advantage is mainly attributed to the cost of production of Brazilian beef, which is one of the lowest in the world. To increase its importance in the market, one must adapt its meat production to the standards established by external market. Among the quality attributes, tenderness, amount and composition of…
Nowadays, the final meat consumer is requiring an animal production system that offers quality assurance on entire production chain and quality final product (meat). The environment and management practices have significant effects on the production of meat quality, since under conditions of stress, a series of important physiological activities is triggered, which may result in harm to a…
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