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Identification of strong candidate genes for backfat and intramuscular fatty acid composition in three crosses based on the Iberian pig
Meat quality has an important genetic component and can be modified by the fatty acid (FA) composition and the amount of fat contained in adipose tissue and muscle. The present study aimed to find genomic regions associated with the FA composition in backfat and muscle (longissimus dorsi) in 439 pig...
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| Publicado no: | Sci Rep |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Publishing Group UK
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7435270/ https://ncbi.nlm.nih.gov/pubmed/32811870 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-020-70894-2 |
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