| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791153 | Meat Science | 2015 | 4 Pages |
Abstract
Significant associations of SCD and MTTP were found with carcass weight. DGAT2 was associated with back fat thickness and L* fat colour (objective white colour score). Several genes (DGAT2, MTTP & FASN) were associated with weight loss during salting, first step in dry-cured ham production, affecting final yield. Finally, MTTP was associated with shear force. Our findings suggest that the SCD, DGAT2, MTTP and FASN polymorphisms are associated with quality of heavy pig meat products.
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Authors
B. Renaville, N. Bacciu, M. Lanzoni, M. Corazzin, E. Piasentier,