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Genetic Correlations between Boar Taint Compound Concentrations in Fat of Purebred Boars and Production and Ham Quality Traits in Crossbred Heavy Pigs

SIMPLE SUMMARY: Boar taint (BT) is an off-odor and off-flavor affecting pork caused by the accumulation in the tissues of uncastrated male pigs of three main compounds: androstenone, skatole, and indole. The reduction in BT compound accumulation by genetic selection is a viable strategy to stop surg...

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Detalles Bibliográficos
Autores principales:	Faggion, Sara, Carnier, Paolo, Bonfatti, Valentina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417360/ https://www.ncbi.nlm.nih.gov/pubmed/37570254 http://dx.doi.org/10.3390/ani13152445

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