Open Access. Powered by Scholars. Published by Universities.®

Digital Commons Network

Open Access. Powered by Scholars. Published by Universities.®

Articles 1 - 2 of 2

Full-Text Articles in Entire DC Network

A Sex-Linked Allele, Autosomal Modifiers And Temperature-Dependence Appear To Regulate Melanism In Male Mosquitofish (Gambusia Holbrooki), Lisa Horth Dec 2006

A Sex-Linked Allele, Autosomal Modifiers And Temperature-Dependence Appear To Regulate Melanism In Male Mosquitofish (Gambusia Holbrooki), Lisa Horth

Biological Sciences Faculty Publications

About 1% of male mosquitofish (Gambusia holbrooki) express melanic (mottled-black) body coloration, which differs dramatically from the wild-type, silvery-gray coloration. Here, I report on the genetic inheritance pattern of melanic coloration, which indicates Y-linkage, and at least one autosomal modifier. Phenotypic expression of melanism is also affected by temperature. Expression is constitutive ( temperature insensitive) in some populations, inducible ( temperature sensitive) in others. Constitutive and inducible expression occur among geographically proximal populations. However, males from any single population demonstrate the same constitutive or inducible expression pattern as one another. The F1 males from inter-population crosses demonstrate temperature-related …


Color And Tenderness In Chilled Or Frozen Pork Loin Chops After Antioxident Dipping And Modified Atmosphere Packaging, Dennis Michael Price Jan 2006

Color And Tenderness In Chilled Or Frozen Pork Loin Chops After Antioxident Dipping And Modified Atmosphere Packaging, Dennis Michael Price

LSU Master's Theses

The objective of this research was to evaluate color and tenderness in chilled or frozen pork loin chops after antioxidant dipping and modified atmosphere packaging. Loin chops were dipped in 0.3 M calcium chloride, 2.0 % sodium ascorbate, 0.2 M calcium ascorbate, or 0.3 M calcium ascorbate. Non-dipped chops served as controls. Chops were packaged in high oxygen (80% O2 / 20% CO2) or no oxygen (80% N2 / 20% CO2) and stored chilled (4° C) for 7 days or frozen (-18° C) for 21 days. After storage, chops were displayed under continuous fluorescent lighting for 3 or 6 days. …