The Longissimus and Semimembranosus Muscles Display Marked Differences in Their Gene Expression Profiles in Pig

BACKGROUND: Meat quality depends on skeletal muscle structure and metabolic properties. While most studies carried on pigs focus on the Longissimus muscle (LM) for fresh meat consumption, Semimembranosus (SM) is also of interest because of its importance for cooked ham production. Even if both muscl...

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Detalles Bibliográficos
Autores principales: Herault, Frederic, Vincent, Annie, Dameron, Olivier, Le Roy, Pascale, Cherel, Pierre, Damon, Marie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4014511/
https://www.ncbi.nlm.nih.gov/pubmed/24809746
http://dx.doi.org/10.1371/journal.pone.0096491

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4014511/
https://www.ncbi.nlm.nih.gov/pubmed/24809746
http://dx.doi.org/10.1371/journal.pone.0096491

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