Revision history of "Modification of the transcript of the NUTRITION FOR IMPROVING THE INTRAMUSCULAR GRASE OF THE CURATED JAMON (PIGOMIC)" (Q3152078)

9 October 2024

• curprev 22:5022:50, 9 October 2024‎ DG Regio talk contribs‎ 81,494 bytes −10‎ ‎Changed label, description and/or aliases in pt
• curprev 22:5022:50, 9 October 2024‎ DG Regio talk contribs‎ 81,504 bytes +24‎ ‎Set a claim value: summary (P836): O principal fator que influencia a qualidade sensorial do presunto curado fatiado é o teor de gordura intramuscular. O avanço da biotecnologia e a diminuição da sequenciação do ADN nos últimos anos poderão permitir modificar a expressão genética dos animais através da alimentação. Assim, o objetivo deste projeto é obter os conhecimentos necessários para lançar as bases do know-how na modificação do transcriptoma do porco através da nutrição para mel...

7 March 2024

• curprev 18:1818:18, 7 March 2024‎ DG Regio talk contribs‎ 81,480 bytes +288‎ ‎Added qualifier: readability score (P590521): 0.2523739677727882

20 December 2023

• curprev 16:4216:42, 20 December 2023‎ DG Regio talk contribs‎ 81,192 bytes +380‎ ‎Changed an Item

12 June 2023

• curprev 14:2514:25, 12 June 2023‎ DG Regio talk contribs‎ 80,812 bytes +882‎ ‎Changed an Item

10 June 2023

• curprev 06:4606:46, 10 June 2023‎ Admin talk contribs‎ 79,930 bytes +437‎ BatchIngestion

17 August 2022

• curprev 22:4422:44, 17 August 2022‎ DG Regio talk contribs‎ 79,493 bytes +54,773‎ ‎Changed label, description and/or aliases in el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl, nl, fr, de, it, es, and other parts: Adding translations: el, da, fi, mt, lv, sk, ga, cs, pt, et, hu, bg, lt, hr, sv, ro, sl, pl,

17 June 2022

• curprev 13:0113:01, 17 June 2022‎ DG Regio talk contribs‎ 24,720 bytes −43‎ ‎Changed label, description and/or aliases in es, it, fr, en, nl, de: Remove hexadecimal characters

16 January 2022

• curprev 12:1712:17, 16 January 2022‎ DG Regio talk contribs‎ 24,763 bytes +2,846‎ ‎Changed label, description and/or aliases in it, and other parts: Adding Italian translations

17 December 2021

• curprev 11:5311:53, 17 December 2021‎ DG Regio talk contribs‎ 21,917 bytes +2,864‎ ‎Changed label, description and/or aliases in nl, and other parts: Adding Dutch translations

9 December 2021

• curprev 08:3308:33, 9 December 2021‎ DG Regio talk contribs‎ 19,053 bytes +2,941‎ ‎Changed label, description and/or aliases in de, and other parts: Adding German translations

2 December 2021

• curprev 17:0317:03, 2 December 2021‎ DG Regio talk contribs‎ 16,112 bytes +2,721‎ ‎Created claim: summary (P836): Le principal facteur influençant la qualité sensorielle du jambon séché en tranches est la teneur en graisse intramusculaire. L’avancement de la biotechnologie et l’abaissement du séquençage de l’ADN au cours des dernières années pourraient permettre de modifier l’expression génétique des animaux par l’alimentation. Ainsi, l’objectif de ce projet est d’obtenir les connaissances nécessaires pour jeter les bases du savoir-faire dans la modificatio...
• curprev 17:0317:03, 2 December 2021‎ DG Regio talk contribs‎ 13,391 bytes +178‎ ‎Changed label, description and/or aliases in fr: translated_label

12 October 2021

• curprev 15:3515:35, 12 October 2021‎ DG Regio talk contribs‎ 13,213 bytes +2,579‎ ‎Created claim: summary (P836): The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve t...
• curprev 15:3515:35, 12 October 2021‎ DG Regio talk contribs‎ 10,634 bytes −2,579‎ ‎Removed claim: summary (P836): The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve...
• curprev 14:5014:50, 12 October 2021‎ DG Regio talk contribs‎ 13,213 bytes +183‎ ‎Changed label, description and/or aliases in en: translated_label
• curprev 14:5014:50, 12 October 2021‎ DG Regio talk contribs‎ 13,030 bytes +2,579‎ ‎Created claim: summary (P836): The main factor influencing the sensory quality of sliced cured ham is the intramuscular fat content. The advancement of biotechnology and the lowering of DNA sequencing in recent years could make it possible to modify the genetic expression of animals through feeding. Thus, the objective of this project is to obtain the necessary knowledge to lay the foundation of know-how in modifying the transcriptome of the pig through nutrition to improve t...

10 October 2021

• curprev 15:5215:52, 10 October 2021‎ DG Regio talk contribs‎ 10,451 bytes +433‎ ‎Changed an Item: Edited by the materialized bot - inferring region from the coordinates

9 October 2021

• curprev 11:4111:41, 9 October 2021‎ DG Regio talk contribs‎ 10,018 bytes +499‎ ‎Changed an Item: Edited by the infer coords bot - inferring coordinates from location

8 October 2021

• curprev 03:4903:49, 8 October 2021‎ DG Regio talk contribs‎ 9,519 bytes −10‎ ‎Changed label, description and/or aliases in en
• curprev 03:4903:49, 8 October 2021‎ DG Regio talk contribs‎ 9,529 bytes +9,529‎ ‎Created a new Item