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Article

Genetic parameters of backfat fatty acids and carcass traits in Large White pigs.

Animal : an international journal of animal bioscience - 1 May 2019

Davoli R, Catillo G, Serra A, Zappaterra M, Zambonelli P, Zilio D Meo, Steri R, Mele M, Buttazzoni L, Russo V

Abstract excerpt

Subcutaneous fat thickness and fatty acid composition (FAC) play an important role on seasoning loss and organoleptic characteristics of seasoned hams. Dry-cured ham industry prefers meats with low contents of polyunsaturated fatty acids (PUFA) because these negatively affect fat firmness and ham quality, whereas consumers require higher contents in those fatty acids (FA) for their positive effect on human...

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PMID: 30152309
DOI: 10.1017/S1751731118002082

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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