Variations in the diacylglycerol acyltransferase-1 (DGAT1) and its association with meat tenderness in Gannan yaks (Bos grunniens)
Diacylglycerol acyltransferase-1 (DGAT1) has been recognised as one of the functional genes during fat deposition and closely related to meat quality. It is well known that yak meat has low intramuscular fat (IMF) and poor tenderness, influencing the purchase decision for consumers. In this study, t...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , , , |
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| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Taylor & Francis Group
2020-12-01
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| Cyfres: | Italian Journal of Animal Science |
| Pynciau: | |
| Mynediad Ar-lein: | http://dx.doi.org/10.1080/1828051X.2020.1814169 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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