The Longissimus and Semimembranosus Muscles Display Marked Differences in Their Gene Expression Profiles in Pig

BACKGROUND: Meat quality depends on skeletal muscle structure and metabolic properties. While most studies carried on pigs focus on the Longissimus muscle (LM) for fresh meat consumption, Semimembranosus (SM) is also of interest because of its importance for cooked ham production. Even if both muscl...

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Hlavní autoři: Herault, Frederic, Vincent, Annie, Dameron, Olivier, Le Roy, Pascale, Cherel, Pierre, Damon, Marie
Médium: Artigo
Jazyk:Inglês
Vydáno: Public Library of Science 2014
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Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4014511/
https://ncbi.nlm.nih.gov/pubmed/24809746
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0096491
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