Influence of the halothane gene (HAL) on pork quality in two commercial crossbreeds

Genetics and Molecular Research

Volumn 10, Issue 3, 2011, Pages 1479-1489

  Silveira, A C P ^a   Freitas, P F A ^a   Cesar, A S M ^a   Antunes, R C ^a   Guimaraes E C ^a   Batista, D F A ^a   Torido, L C ^a  

^a FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

Author keywords

PCR RFLP; Porcine stress syndrome gene; PSE; Swine

Indexed keywords

ANIMAL TISSUE; ARTICLE; BACKFAT THICKNESS; CARCASS WEIGHT; CONTROLLED STUDY; CROSS BREEDING; DNA EXTRACTION; DOMESTIC PIG; FOOD QUALITY; GENE; GENOTYPE; HALOTHANE GENE; HETEROZYGOSITY; HOMOZYGOSITY; INTRAMUSCULAR FAT; LEAN MEAT PERCENTAGE; MEAT COLOR; MEAT DRIP LOSS; MUSCLE; NONHUMAN; NUTRITIONAL PARAMETERS; PH; PORK;

ALLELES; ANIMALS; GENE FREQUENCY; GENOTYPE; HALOTHANE; HYDROGEN-ION CONCENTRATION; MEAT; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SWINE;

ANIMALIA; SUIDAE; SUS; SUS SCROFA DOMESTICA;

EID: 80955141322     PISSN: None     EISSN: 16765680     Source Type: Journal    
DOI: 10.4238/vol10-3gmr925     Document Type: Article

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