Genome-wide association studies for seven production traits highlight genomic regions useful to dissect dry-cured ham quality and production traits in Duroc heavy pigs

Author:

Bertolini F.,Schiavo G.,Galimberti G.,Bovo S.,D’Andrea M.,Gallo M.,Buttazzoni L.,Rothschild M.F.,Fontanesi L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference35 articles.

1. Associazione Nazionale Allevatori Suini (ANAS) 2016. ANAS Notizie: La selezione per il prosciutto DOP. Una sfida tecnica per un orizzonte dilungo periodo. Retrieved on 15 January 2018 from http://www.anas.it/circolari/20170001A.PDF

2. The production of the heavy pig for high quality processed products;Bosi;Italian Journal of Animal Science,2004

3. La selezione per la qualità della carne suina destinata alla trasformazione;Buttazzoni;Rivista di Suinicoltura,1993

4. P Carnier, M Cassandro, E Knol and D Padoan 1999. Genetic parameters for some carcass and fresh ham traits of crossbred Goland pigs. In Recent progress in animal science (ed. G Piva, G Bertoni, F Masoero, P Bani and L Calamari), pp. 221–223. Franco Angeli Edizioni, Milano, Italy.

5. Genetic variation in SH3-domain GRB2-like (endophilin)-interacting protein 1 has a major impact on fat mass;Cummings;International Journal of Obesity,2012

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