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Identification of differentially expressed genes in chickens differing in muscle glycogen content and meat quality
BACKGROUND: The processing ability of poultry meat is highly related to its ultimate pH, the latter being mainly determined by the amount of glycogen in the muscle at death. The genetic determinism of glycogen and related meat quality traits has been established in the chicken but the molecular mech...
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| Main Authors: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
BioMed Central
2011
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3047303/ https://ncbi.nlm.nih.gov/pubmed/21324179 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-12-112 |
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