Genetic relationships between meat quality traits and fatty acid composition in Japanese black cattle-Reference-Cited by-同舟云学术

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Genetic relationships between meat quality traits and fatty acid composition in Japanese black cattle

Published:2016-04-13 Issue:1 Volume:88 Page:11-18
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Inoue Keiichi¹²,Shoji Noriaki³,Honda Takeshi²,Oyama Kenji²

Affiliation:

1. National Livestock Breeding Center; Nishigo Fukushima Japan

2. Food Resources Education and Research Center, Graduate School of Agricultural Science; Kobe University; Kasai Hyogo Japan

3. Yamagata Integrated Agricultural Research Center, Shinjo; Yamagata Japan

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12613/fullpdf

Reference51 articles.

1. Novel mutations of the FASN and their effect on fatty acid composition in Japanese Black beef;Abe;Biochemical Genetics,2009

2. Lipid absorption and transport in ruminants;Bauchart;Journal of Dairy Science,1993

3. Influence of marbling and maturity on the palatability of beef muscle I. Chemical and organoleptic considerations;Breidenstein;Journal of Animal Science,1968

4. Genetic parameters and genetic correlations among triacylglycerol and phospholipid fractions in Angus cattle;Buchanan;Journal of Animal Science,2015

5. Dietary fat and adipose tissue metabolism in ruminants, pigs, and rodents: A review;Chillard;Journal of Dairy Science,1993

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3. Evaluation of genomic prediction considering non‐additive genetic effects on fatty acid traits of Japanese Black cattle;Animal Science Journal;2024-01

4. Transcriptome Analysis Reveals the Synergistic Involvement of <i>MGLL</i> And <i>LPIN1</i> In Fatty Acid Synthesis in Broiler Pectoral Muscles;2024

5. Effects of Vitamin a Restriction on Intramuscular Fat Deposition, Blood Hormones, Fat-Forming Genes, and Beef Quality in Yanbian Yellow Cattle;2024

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