Identification of QTL controlling meat quality traits in an F(2 )cross between two chicken lines selected for either low or high growth rate

BACKGROUND: Meat technological traits (i.e. meat pH, water retention and color) are important considerations for improving further processing of chicken meat. These quality traits were originally characterized in experimental lines selected for high (HG) and low (LG) growth. Presently, quantitative...

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Autors principals: Nadaf, Javad, Gilbert, Hélène, Pitel, Frédérique, Berri, Cécile M, Feve, Katia, Beaumont, Catherine, Duclos, Michel J, Vignal, Alain, Porter, Tom E, Simon, Jean, Aggrey, Samuel E, Cogburn, Larry A, Le Bihan-Duval, Elisabeth
Format: Artigo
Idioma:Inglês
Publicat: BioMed Central 2007
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC1899504/
https://ncbi.nlm.nih.gov/pubmed/17559654
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-8-155
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