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Skip to Search Results- 1Aslhus, Jennifer L.
- 1Beaulieu, Angela D.
- 1Boddicker, Nicholas
- 1Bruce, H.
- 1Bruce, Heather
- 1Charagu, P.
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2006
Geverink, N. A., Plastow, G. S., Foury, A., Gil, M., Gispert, M., Moisan, M. P., Hortós, M., Gort, G., Font i Furnols, M., Mormède, P.
The gene (Cbg) encoding cortisol-binding globulin (CBG) has been proposed as a candidate gene to explain genetic variation in cortisol secretion and carcass composition in pigs. The objective of this study was to evaluate the association between CBG and pork quality in 5 European breeding lines,...
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Genetic and Phenotypic Correlations between Performance Traits with Meat Quality and Carcass Characteristics in Commercial Crossbred Pigs
Download2014
Wang, Z., Kemp, R., van Haandel, B., Charagu, P., Zhang, C., Bruce, H., Miar, Y., McKay, R., Huisman, A., Plastow, G., Manafiazar, G., Moore, S.
Genetic correlations between performance traits with meat quality and carcass traits were estimated on 6,408 commercial crossbred pigs with performance traits recorded in production systems with 2,100 of them having meat quality and carcass measurements. Significant fixed effects (company, sex...
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Genome wide association studies (GWAS) identify QTL on SSC2 and SSC17 affecting loin peak shear force in crossbred commercial pigs
Download2016-02-22
Miar, Younes, Wang, Zhiquan, Kemp, Robert A., Boddicker, Nicholas, Yang, Tianfu, Plastow, Graham, Zhang, Chunyan, Charagu, Patrick, Bruce, Heather
Of all the meat quality traits, tenderness is considered the most important with regard to eating quality and market value. In this study we have utilised genome wide association studies (GWAS) for peak shear force (PSF) of loin muscle as a measure of tenderness for 1,976 crossbred commercial...
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2015
Vahmani, Payam, Dugan, Michael E. R., Patience, John F., Juarez, Manuel, Aslhus, Jennifer L., Mapiye, Cletos, Turner, Tyler D., Zijlstra, Ruurd T., Prieto, Nuria, Beaulieu, Angela D.
Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are...