| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792016 | Meat Science | 2012 | 8 Pages |
Abstract
⺠Seven of eight QTL regions for pork quality were confirmed. ⺠IGF2 was associated with pork color. ⺠MC4R was associated with pork color, pH and marbling. ⺠CAST was associated with shear force. ⺠PRKAG3 was associated pork color, pH, purge and cooking loss.
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Authors
G.A. Rohrer, D.J. Nonneman, R.K. Miller, H. Zerby, S.J. Moeller,