Article
Distinctive genes determine different intramuscular fat and muscle fiber ratios of the longissimus dorsi muscles in Jinhua and landrace pigs.
PloS one - 1 Jan 2013
Wu Ting, Zhang Zhenhai, Yuan Zhangqin, Lo Li Jan, Chen Jun, Wang Yizhen, Peng Jinrong
Abstract excerpt
Meat quality is determined by properties such as carcass color, tenderness and drip loss. These properties are closely associated with meat composition, which includes the types of muscle fiber and content of intramuscular fat (IMF). Muscle fibers are the main contributors to meat mass, while IMF not only contributes to the sensory properties but also to the plethora of physical, chemical and technological...
Topics
- Adipose Tissue
- Amino Acid Sequence
- Animals
- Breeding
- Fatty Acids
- Gene Expression Regulation
- Genetic Variation
- Genome
- Meat
- Molecular Sequence Data
- Muscle Development