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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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書誌詳細
主要な著者: 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
フォーマット: Artigo
言語:Inglês
出版事項: BioMed Central 2007
主題:
オンライン・アクセス: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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