Whole-genome association analysis of pork meat pH revealed three significant regions and several potential genes in Finnish Yorkshire pigs
Author:
Funder
Suomen Sianjalostuksen Säätiö
Publisher
Springer Science and Business Media LLC
Subject
Genetics(clinical),Genetics
Link
http://link.springer.com/content/pdf/10.1186/s12863-017-0482-x.pdf
Reference62 articles.
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3. Monin G, Sellier P. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed. Meat Sci. 1985;13(1):49–63.
4. Le Roy P, Naveau J, Elsen JM, Sellier P. Evidence for a new major gene influencing meat quality in pigs. Genet Res. 1990;55(1):33–40.
5. Hedegaard J, Horn P, Lametsch R, Møller HS, Roepstorff P, Bendixen C, Bendixen E. UDP-glucose pyrophosphorylase is upregulated in carriers of the porcine RN- mutation in the AMP-activated protein kinase. Proteomics. 2004;4(8):2448–54.
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