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Muscle transcriptomic profiles in pigs with divergent phenotypes for fatness traits
BACKGROUND: Selection for increasing intramuscular fat content would definitively improve the palatability and juiciness of pig meat as well as the sensorial and organoleptic properties of cured products. However, evidences obtained in human and model organisms suggest that high levels of intramuscu...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2894043/ https://ncbi.nlm.nih.gov/pubmed/20540717 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-11-372 |
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