Sökning: "Leptin"
Visar resultat 16 - 20 av 20 uppsatser innehållade ordet Leptin.
16. Genernas påverkan på köttkvaliteten
Kandidat-uppsats, SLU/Dept. of Animal Breeding and GeneticsSammanfattning : Multiple factors are involved in control of beef sensory quality so great variation can be induced. The perception of meat quality can be affected anywhere in the product chain. Both the environment and the set of genes of the animals have an effect on the final output. LÄS MER
17. Candidate genes and bioinformatic analysis of biological pathways for epistatic regulation of growth in chicken
Master-uppsats, SLU/Dept. of Animal Breeding and GeneticsSammanfattning : Selective breeding programmes for desired phenotypes in animals provide a good resource for researchers to understand the genetic basis underlying those phenotypes. Most traits of economic importance in animals are quantitative traits, which are controlled by genetic as well as environmental factors. LÄS MER
18. Does fructose promote obesity?
Kandidat-uppsats, SLU/Dept. of Anatomy, Physiology and BiochemistrySammanfattning : Today the largest source of fructose can be found in soft drinks, desserts and candies where it serves as a sweetener together with glucose. Fructose is not metabolized the same way as glucose and does not stimulate production of several key-hormones such as insulin, leptin and ghrelin, regulating energy balance. LÄS MER
19. Cellular localization of the blood-brain barrier in the brainstem: Area postrema and nucleus tractus solitarius
Kandidat-uppsats, Institutionen för medicinsk biokemi och mikrobiologiSammanfattning : The blood-brain barrier regulates the transport into the brain and protects the central nerve system (CNS) from toxics substances. However some areas of the brain, called circumventricular organs (CVO), lack the blood-brain barrier. LÄS MER
20. Candidate genes for beef quality : allele frequencies in Swedish beef cattle
L3-uppsats, SLU/Dept. of Animal Breeding and GeneticsSammanfattning : In Swedish beef retail cuts there are marked differences in meat quality, e.g. tenderness and marbling, between individual animals. A proportion of these differences are explained by the animals' genetic make up. LÄS MER