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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...
| Autores principales: | , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2010
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| Materias: | |
| 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 |