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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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: 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
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: BioMed Central 2007
Gaiak:
Research Article
Sarrera elektronikoa: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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