Candidate genes affecting fat deposition, carcass composition and meat quality traits in pigs
Pig meat quality is determined by several parameters, such as lipid content, tenderness, water-holding capacity, pH, color and flavor, that affect consumers’ acceptance and technological properties of meat. Carcass quality parameters are important for the production of fresh and dry-cure high-qualit...
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| Format: | Doctoral Thesis |
| Language: | en |
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Alma Mater Studiorum - Università di Bologna
2011
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| Online Access: | http://amsdottorato.unibo.it/3528/ |