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Genes Involved in Lipid, Carbohydrate, and Protein Metabolism as Candidates Affecting Beef Flavor

Beef flavor is a trait difficult to evaluate since different senses (taste, touch, and smell) are involved in its perception. In the last 20 years, 102 Quantitative Trait Loci (QTLs), associated with the variability of different beef flavor notes, have been reported. These QTLs are spread on all chr...

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Principais autores: Andrea Rando, Giulia Grassi, Anna Maria Perna, Paola Di Gregorio
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2026-03-01
סדרה:Animals
נושאים:
cattle
beef flavor
Quantitative Trait Loci
candidate genes
גישה מקוונת:https://www.mdpi.com/2076-2615/16/7/1003
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