Identification of QTL controlling meat quality traits in an F(2 )cross between two chicken lines selected for either low or high growth rate

BACKGROUND: Meat technological traits (i.e. meat pH, water retention and color) are important considerations for improving further processing of chicken meat. These quality traits were originally characterized in experimental lines selected for high (HG) and low (LG) growth. Presently, quantitative...

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Detalles Bibliográficos
Autores principales: Nadaf, Javad, Gilbert, Hélène, Pitel, Frédérique, Berri, Cécile M, Feve, Katia, Beaumont, Catherine, Duclos, Michel J, Vignal, Alain, Porter, Tom E, Simon, Jean, Aggrey, Samuel E, Cogburn, Larry A, Le Bihan-Duval, Elisabeth
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2007
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1899504/
https://www.ncbi.nlm.nih.gov/pubmed/17559654
http://dx.doi.org/10.1186/1471-2164-8-155

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1899504/
https://www.ncbi.nlm.nih.gov/pubmed/17559654
http://dx.doi.org/10.1186/1471-2164-8-155

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