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A combination of two variants in PRKAG3 is needed for a positive effect on meat quality in pigs
BACKGROUND: Color and pH of meat measured 24 h post mortem are common selection objectives in pig breeding programs. Several amino acid substitutions in PRKAG3 have been associated with various meat quality traits. In our previous study ASGA0070625, a SNP next to PRKAG3, had the most significant ass...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2014
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3943410/ https://www.ncbi.nlm.nih.gov/pubmed/24580963 http://dx.doi.org/10.1186/1471-2156-15-29 |