Identification of strong candidate genes for backfat and intramuscular fatty acid composition in three crosses based on the Iberian pig

Meat quality has an important genetic component and can be modified by the fatty acid (FA) composition and the amount of fat contained in adipose tissue and muscle. The present study aimed to find genomic regions associated with the FA composition in backfat and muscle (longissimus dorsi) in 439 pig...

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Detalles Bibliográficos
Autores principales: Crespo-Piazuelo, Daniel, Criado-Mesas, Lourdes, Revilla, Manuel, Castelló, Anna, Noguera, José L., Fernández, Ana I., Ballester, Maria, Folch, Josep M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7435270/
https://www.ncbi.nlm.nih.gov/pubmed/32811870
http://dx.doi.org/10.1038/s41598-020-70894-2

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7435270/
https://www.ncbi.nlm.nih.gov/pubmed/32811870
http://dx.doi.org/10.1038/s41598-020-70894-2

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