Single-Step Genomic Evaluation for Meat Quality Traits, Sensory Characteristics, and Fatty-Acid Composition in Duroc Pigs

Meat quality and carcass characteristics have gained the attention of breeders due to their increasing economic value. Thus, this study investigated the genomic prediction efficiencies of genomic best linear unbiased prediction (GBLUP) and single-step GBLUP (ssGBLUP) for traits associated with meat...

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Detalles Bibliográficos
Autores principales: Lopez, Bryan Irvine, Santiago, Kier Gumangan, Lee, Donghui, Cho, Younggyu, Lim, Dajeong, Seo, Kangseok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7563502/
https://www.ncbi.nlm.nih.gov/pubmed/32916909
http://dx.doi.org/10.3390/genes11091062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7563502/
https://www.ncbi.nlm.nih.gov/pubmed/32916909
http://dx.doi.org/10.3390/genes11091062

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