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Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality
<p>Abstract</p> <p>Background</p> <p>The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has...
Gardado en:
| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
BMC
2011-02-01
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| Series: | BMC Genomics |
| Acceso en liña: | http://www.biomedcentral.com/1471-2164/12/112 |
| Tags: |
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