Expression-based GWAS identifies variants, gene interactions and key regulators affecting intramuscular fatty acid content and composition in porcine meat-Reference-Cited by-同舟云学术

Expression-based GWAS identifies variants, gene interactions and key regulators affecting intramuscular fatty acid content and composition in porcine meat

Published:2016-08-18 Issue:1 Volume:6 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Puig-Oliveras Anna,Revilla Manuel,Castelló Anna,Fernández Ana I.,Folch Josep M.,Ballester Maria

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/srep31803.pdf

Reference66 articles.

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3. Michas, G., Micha, R. & Zampelas, A. Dietary fats and cardiovascular disease: putting together the pieces of a complicated puzzle. Atherosclerosis 234, 320–328 (2014).

4. Estévez, M., Morcuende, D. & Cava, R. Physico-chemical characteristics of M. Longissimus dorsi from three lines of free-range reared Iberian pigs slaughtered at 90 kg live-weight and commercial pigs: a comparative study. Meat Sci. 64, 499–506 (2003).

5. Serra, X. et al. A comparison of carcass meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs. Livest. Prod. Sci. 56, 215–223 (1998).

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