Genetic architecture of fatty acid composition in the longissimusdorsi muscle revealed by genome-wide association studies on diverse pig populations

BACKGROUND: Fatty acid composition in muscle is an important factor that affects the nutritive value and taste of pork. To investigate the genetic architecture of fatty acid composition of pork, we measured fatty acid contents in longissimus dorsi muscle of 1244 pigs from three divergent populations...

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Detalles Bibliográficos
Autores principales: Zhang, Wanchang, Zhang, Junjie, Cui, Leilei, Ma, Junwu, Chen, Congying, Ai, Huashui, Xie, Xianhua, Li, Lin, Xiao, Shijun, Huang, Lusheng, Ren, Jun, Yang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4722735/
https://www.ncbi.nlm.nih.gov/pubmed/26796620
http://dx.doi.org/10.1186/s12711-016-0184-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4722735/
https://www.ncbi.nlm.nih.gov/pubmed/26796620
http://dx.doi.org/10.1186/s12711-016-0184-2

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