Muscle transcriptomic profiles in pigs with divergent phenotypes for fatness traits

BACKGROUND: Selection for increasing intramuscular fat content would definitively improve the palatability and juiciness of pig meat as well as the sensorial and organoleptic properties of cured products. However, evidences obtained in human and model organisms suggest that high levels of intramuscu...

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Detalles Bibliográficos
Autores principales: Cánovas, Angela, Quintanilla, Raquel, Amills, Marcel, Pena, Ramona N
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2010
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2894043/
https://www.ncbi.nlm.nih.gov/pubmed/20540717
http://dx.doi.org/10.1186/1471-2164-11-372

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2894043/
https://www.ncbi.nlm.nih.gov/pubmed/20540717
http://dx.doi.org/10.1186/1471-2164-11-372

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