Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality

BACKGROUND: The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has been established in the chicken but the molecular mech...

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Detalles Bibliográficos
Autores principales: Sibut, Vonick, Hennequet-Antier, Christelle, Le Bihan-Duval, Elisabeth, Marthey, Sylvain, Duclos, Michel J, Berri, Cécile
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2011
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3047303/
https://www.ncbi.nlm.nih.gov/pubmed/21324179
http://dx.doi.org/10.1186/1471-2164-12-112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3047303/
https://www.ncbi.nlm.nih.gov/pubmed/21324179
http://dx.doi.org/10.1186/1471-2164-12-112

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