EAAP Publication, Issue 100 |
Contents
Foreword 57 | 5 |
Influence of genetics on pork quality | 27 |
Dissection of genetic background underlying meat quality traits in swine | 43 |
Copyright | |
13 other sections not shown
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Common terms and phrases
allele analysis backfat thickness Belgian Landrace Bísaro boars cancer carcass carcass and meat carcass quality castrates consumers diet dietary drip loss Duroc effect evaluation extrinsic factors fat score fattening fatty acid composition fatty acids feed fibre types Genetic parameters genotype glycogen glycolytic growth rate HAL-Nn halothane heritability heterosis higher histochemical increased intake intramuscular fat intrinsic values Keywords kilograms kilograms liveweight Large White Large White pigs lean content lean meat lipid loin longissimus dorsi major genes malignant hyperthermia meat colour meat consumption meat percentage meat quality traits Meat Sci Meat Science metabolism Monin muscle fibre N/N genotype nutrition oxidative pH₁ phenotypic Piétrain Piétrain ReHal pig breeds porcine pork quality post mortem protein PUFA purebred quality characteristics quality in pigs RN gene ryanodine receptor RYR1 samples Sellier sensory significantly skeletal muscle slaughter weight Table technological yield tissue vitamin vitamin E