The effect of the Texel muscling QTL (TM-QTL) on meat quality traits in crossbred lambs

Meat Science

Volumn 85, Issue 4, 2010, Pages 684-690

  Lambe, N R ^a   Macfarlane, J M ^a   Richardson, R I ^b   Matika, O ^c   Haresign, W ^d   Bunger L ^a  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

^c UNIVERSITY OF EDINBURGH   (United Kingdom)

^d ABERYSTWYTH UNIVERSITY   (United Kingdom)

Author keywords

Lambs; Meat eating quality; Meat quality; Muscularity; QTL; Texel

Indexed keywords

FAT;

ANIMAL; ANIMAL DISEASE; ARTICLE; BODY COMPOSITION; CHEMISTRY; CHROMOSOME; CHROMOSOME MAP; CROSS BREEDING; FEMALE; FOOD HANDLING; GENETICS; GENOTYPE; HYBRIDIZATION; MALE; MEAT; QUANTITATIVE TRAIT LOCUS; SHEEP; SKELETAL MUSCLE; STANDARD;

ANIMALS; BODY COMPOSITION; CHROMOSOME MAPPING; CHROMOSOMES; CROSSES, GENETIC; FATS; FEMALE; FOOD TECHNOLOGY; GENOTYPE; HYBRIDIZATION, GENETIC; MALE; MEAT; MUSCLE, SKELETAL; QUANTITATIVE TRAIT LOCI; SHEEP;

OVIS ARIES;

EID: 77954955956     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.025     Document Type: Article

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