Exploring evidence of positive selection reveals genetic basis of meat quality traits in Berkshire pigs through whole genome sequencing-Reference-Cited by-同舟云学术

Exploring evidence of positive selection reveals genetic basis of meat quality traits in Berkshire pigs through whole genome sequencing

Published:2015-08-20 Issue:1 Volume:16 Page:
ISSN:1471-2156
Container-title:BMC Genetics
language:en
Short-container-title:BMC Genet

Author:

Jeong Hyeonsoo,Song Ki-Duk,Seo Minseok,Caetano-Anollés Kelsey,Kim Jaemin,Kwak Woori,Oh Jae-don,Kim EuiSoo,Jeong Dong Kee,Cho Seoae,Kim Heebal,Lee Hak-Kyo

Funder

the Next-Generation BioGreen 21 Program

Publisher

Springer Science and Business Media LLC

Subject

Genetics(clinical),Genetics

Link

http://link.springer.com/content/pdf/10.1186/s12863-015-0265-1

Reference62 articles.

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3. Wood J, Nute G, Richardson R, Whittington F, Southwood O, Plastow G, et al. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci. 2004;67(4):651–67.

4. Suzuki K, Shibata T, Kadowaki H, Abe H, Toyoshima T. Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc. Meat Sci. 2003;64(1):35–42.

5. Lee S, Choi Y, Choe J, Kim J, Hong K, Park H, et al. Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed. Meat Sci. 2010;86(3):794–800.

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