publication . Doctoral thesis . Other literature type . 2011

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

Gandolfi, Greta <1983>;
Restricted English
  • Published: 21 Apr 2011
  • Publisher: Alma Mater Studiorum - Università di Bologna
  • Country: Italy
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 fresh and dry-cure high-quality products, in particular the fat deposition and the lean cut yield. The identification of genes and markers associated with meat and carcass quality traits is of prime interest, for the possibility of improving the traits by marker-assisted selection (MAS) schemes. Therefore, the aim of this thesis was to investigate seven candidate genes for meat and carcass quality...
Medical Subject Headings: food and beverages
free text keywords: AGR/17 Zootecnica generale e miglioramento genetico
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