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Understanding the role of myoglobin content in Iberian pigs fattened in an extensive system through analysis of the transcriptome profile
Meat color is the first perceived sensory feature and one of the most important quality traits. Myoglobin is the main pigment in meat, giving meat its characteristic cherry‐red color, highly appreciated by the consumers. In the current study, we used the RNA‐seq technique to characterize the longiss...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9314091/ https://www.ncbi.nlm.nih.gov/pubmed/35355298 http://dx.doi.org/10.1111/age.13195 |