c.A2456C-substitution in Pck1 changes the enzyme kinetic and functional properties modifying fat distribution in pigs

Author:

Latorre Pedro,Burgos Carmen,Hidalgo Jorge,Varona Luis,Carrodeguas José Alberto,López-Buesa Pascual

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Reference44 articles.

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2. Birchwood Bulletin. Birchwood Genetics, Inc. (2011). Available at: http://www.birchwoodgenetics.com/files/uploaded/BGI%20Bulletin%20Winter%202011.2012pdf . (Accessed: 30th April 2015).

3. Sellier, P. in The Genetics of the Pig (eds. Rothschild, M. F. & Ruvinsky, A. ) Ch. 15, 463–510 (CAB International Publishing, 1998).

4. Cannata, S. et al. Intramuscular fat and sensory properties of pork loin. Ital. J. Anim. Sci. 8 (Suppl. 2), 483–485 (2009).

5. Ventanas, S., Ruiz, J., García, C. & Ventanas, J. Preference and juiciness of Iberian dry-cured loin as affected by intramuscular fat content, crossbreeding and rearing system. Meat Sci. 77, 324–300 (2007).

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