The effects of two alleles of IGF2 on fat content in pig carcasses and pork

Meat Science

Volumn 90, Issue 2, 2012, Pages 309-313

  Burgos, Carmen ^a   Galve, Almudena ^a   Moreno, Carlos ^a   Altarriba, Juan ^a   Reina, Raquel ^b   García, Carmen ^b   López Buesa, Pascual ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Carcass conformation; Cured ham; Fat content; IGF2; Pig

Indexed keywords

CURING; DNA SEQUENCES; GENES; MEATS; MUSCLE;

CURED HAM; FAT CONTENTS; IGF2; INTRAMUSCULAR FATS; MEAT QUALITY; MUSCLE TISSUES; SUBCUTANEOUS ADIPOSE TISSUES; THICKNESS VALUE;

MAMMALS;

PIERIS BRASSICAE; SUIDAE;

FAT; SOMATOMEDIN B;

ADIPOGENESIS; ALLELE; ANIMAL; ARTICLE; CHEMISTRY; FEMALE; FOOD HANDLING; GENETICS; GENOTYPE; MALE; MEAT; METABOLISM; QUANTITATIVE TRAIT; SKELETAL MUSCLE; SUBCUTANEOUS FAT; SWINE;

ADIPOGENESIS; ALLELES; ANIMALS; FATS; FEMALE; FOOD HANDLING; GENOTYPE; INSULIN-LIKE GROWTH FACTOR II; MALE; MEAT; MUSCLE, SKELETAL; QUANTITATIVE TRAIT, HERITABLE; SUBCUTANEOUS FAT; SWINE;

EID: 80555131154     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.016     Document Type: Article

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