Intramuscular fat (IMF) content is an important trait affecting the quality of pork. Two Duroc populations (Iowa and Spain) selected for IMF were used to identify signatures of selection associated with IMF. The effects of selection were analyzed between two groups representing essentially select and control animals within each population using a discriminant analysis of principal components and Wright’s fixation index (FST) using 60k SNPs. Moreover, extended haplotype homozygosity-based approaches were used to examine the changes in haplotype frequency due to recent selection. New genomic regions have been identified by use of selection signatures and should provide useful information identification of genes involved in IMF and future sele...
Intramuscular fat content (IFC) is an essential quantitative trait of meat, affecting multiple meat ...
Due to increased demand for pork products with superior meat quality, increased emphasis has been pl...
Meat quality has an important genetic component and can be modified by the fatty acid (FA) compositi...
Intramuscular fat (IMF) content is an important trait affecting the quality of pork. Two Duroc popul...
Intramuscular fat (IMF) is a major meat-quality trait in pigs. The content of IMF is directly associ...
At the present state of technology, intramuscular fat percentage can be accurately evaluated in liv...
After five generations of selection for IMF using realtime ultrasound, the select line pigs had more...
With the development of high-throughput genotyping techniques, selection signatures in the genome of...
In past decades, meat quality traits have been shaped by human-driven selection in the process of ge...
Long-term progress or improvement in many economically important traits is ultimately the responsibi...
Identifying genetic basis of domestication and improvement in livestock contributes to our understan...
Background: Improving pork quality can be done by increasing intramuscular fat (IMF) content. This t...
Intramuscular fat (IMF) content and fatty acid composition affect the organoleptic quality and nutri...
Abstract Background Improving pork quality can be done by increasing intramuscular fat (IMF) content...
Dades primàries associades a un article publicat a la revista Plos One disponible a l'adreça https:/...
Intramuscular fat content (IFC) is an essential quantitative trait of meat, affecting multiple meat ...
Due to increased demand for pork products with superior meat quality, increased emphasis has been pl...
Meat quality has an important genetic component and can be modified by the fatty acid (FA) compositi...
Intramuscular fat (IMF) content is an important trait affecting the quality of pork. Two Duroc popul...
Intramuscular fat (IMF) is a major meat-quality trait in pigs. The content of IMF is directly associ...
At the present state of technology, intramuscular fat percentage can be accurately evaluated in liv...
After five generations of selection for IMF using realtime ultrasound, the select line pigs had more...
With the development of high-throughput genotyping techniques, selection signatures in the genome of...
In past decades, meat quality traits have been shaped by human-driven selection in the process of ge...
Long-term progress or improvement in many economically important traits is ultimately the responsibi...
Identifying genetic basis of domestication and improvement in livestock contributes to our understan...
Background: Improving pork quality can be done by increasing intramuscular fat (IMF) content. This t...
Intramuscular fat (IMF) content and fatty acid composition affect the organoleptic quality and nutri...
Abstract Background Improving pork quality can be done by increasing intramuscular fat (IMF) content...
Dades primàries associades a un article publicat a la revista Plos One disponible a l'adreça https:/...
Intramuscular fat content (IFC) is an essential quantitative trait of meat, affecting multiple meat ...
Due to increased demand for pork products with superior meat quality, increased emphasis has been pl...
Meat quality has an important genetic component and can be modified by the fatty acid (FA) compositi...