Candidate genes affecting fat deposition, carcass composition and meat quality traits in pigs

Doctoral thesis English RESTRICTED
Gandolfi, Greta <1983>;
  • Publisher: Alma Mater Studiorum - Università di Bologna
  • Subject: AGR/17 Zootecnica generale e miglioramento genetico
    mesheuropmc: food and beverages

Pig meat quality is determined by several parameters, such as lipid content, tenderness, water-holding capacity, pH, color and flavor, that affect consumers’ acceptance and technological properties of meat. Carcass quality parameters are important for the production of ... View more
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