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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Detalhes bibliográficos
Main Authors: 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
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2007
Assuntos:
Research Article
Acesso em linha: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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