Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Patrick Charagu"'
Autor:
Marzieh Heidaritabar, Abe Huisman, Kirill Krivushin, Paul Stothard, Elda Dervishi, Patrick Charagu, Marco C. A. M. Bink, Graham S. Plastow
Publikováno v:
Frontiers in Genetics, Vol 13 (2022)
Imputed whole-genome sequence (WGS) has been proposed to improve genome-wide association studies (GWAS), since all causative mutations responsible for phenotypic variation are expected to be present in the data. This approach was applied on a large n
Externí odkaz:
https://doaj.org/article/fb21f190eee04a66b1c607d59baa06ac
Autor:
Chunyan Zhang, Heather Bruce, Tianfu Yang, Patrick Charagu, Robert Alan Kemp, Nicholas Boddicker, Younes Miar, Zhiquan Wang, Graham Plastow
Publikováno v:
PLoS ONE, Vol 11, Iss 2, p e0145082 (2016)
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 o
Externí odkaz:
https://doaj.org/article/1ec64e850a814da0a2906cc61235f162
Autor:
Younes Miar, Graham Plastow, Heather Bruce, Stephen Moore, Ghader Manafiazar, Robert Kemp, Patrick Charagu, Abe Huisman, Benny van Haandel, Chunyan Zhang, Robert McKay, Zhiquan Wang
Publikováno v:
PLoS ONE, Vol 9, Iss 10, p e110105 (2014)
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 measureme
Externí odkaz:
https://doaj.org/article/4074c0afb99940068889615032f42a70
Autor:
Marzieh Heidaritabar, Marco C. A. M. Bink, Elda Dervishi, Patrick Charagu, Abe Huisman, Graham S. Plastow
Publikováno v:
Journal of Animal Breeding and Genetics.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72a6abcd2282aa40d05d7ecb71b3cb41
https://doi.org/10.1111/jbg.12768
https://doi.org/10.1111/jbg.12768
Publikováno v:
Journal of Thermal Biology. 113:103537
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d542c30d084199dd5a13fe1c1d1f651
https://doi.org/10.1016/j.jtherbio.2023.103537
https://doi.org/10.1016/j.jtherbio.2023.103537
99 Breed authentication of five lines comparing Structure, Admixture, and an allele frequency method
Publikováno v:
J Anim Sci
Two commonly used population structure software packages are freely available for breed authentication, Structure and Admixture. Structure uses a Bayesian approach to model population structure, while Admixture uses a frequentist approach. More recen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c30f82c34f8ef189798ac2e69e68cad9
https://europepmc.org/articles/PMC7701461/
https://europepmc.org/articles/PMC7701461/
Autor:
Wendy V. Wismer, Robert Kemp, Heather L. Bruce, Changxi Li, Tiago S. Valente, Chunyan Zhang, Huaigang Lei, Zhiquan Wang, Graham Plastow, Chamali Das, Patrick Charagu
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2020-12-12T01:24:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-08-01 Consumers’ willingness to pay a premium when purchasing pork chops is driven by eating satisfaction. Genetic parameters for sensory traits
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d60a96ab8adc36a0bf41f4b5f183da65
https://doi.org/10.1016/j.livsci.2020.104080
https://doi.org/10.1016/j.livsci.2020.104080
Autor:
Robert Kemp, A. E. Huisman, Patrick Charagu, Heather L. Bruce, Ghader Manafiazar, Younes Miar, Chunyan Zhang, Robert Michael L. McKay, B. Van Haandel, Zhiqiang Wang, Graham Plastow, Stephen S. Moore
Publikováno v:
Journal of Animal Science. 92:2869-2884
Pork quality and carcass characteristics are now being integrated into swine breeding objectives because of their economic value. Understanding the genetic basis for these traits is necessary for this to be accomplished. The objective of this study w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ff3aca9065cc9d2352a96b8cf54070d
https://doi.org/10.2527/jas.2014-7685
https://doi.org/10.2527/jas.2014-7685
Autor:
Patrick Charagu, Robert Kemp, Graham Plastow, Heather L. Bruce, Nicholas J. Boddicker, Tianfu Yang, Younes Miar, Zhiquan Wang, Chunyan Zhang
Publikováno v:
PLoS ONE
PLoS ONE, Vol 11, Iss 2, p e0145082 (2016)
PLoS ONE, Vol 11, Iss 2, p e0145082 (2016)
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 o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f73bfba56934bdc6cd978be55b9688e
http://europepmc.org/articles/PMC4763188
http://europepmc.org/articles/PMC4763188
Autor:
Patrick Charagu, Younes Miar, Tianfu Yang, Graham Plastow, Zhiquan Wang, Heather L. Bruce, Robert Kemp, Chunyan Zhang
Publikováno v:
BMC Genetics
Background Improving meat quality is a high priority for the pork industry to satisfy consumers’ preferences. GWAS have become a state-of-the-art approach to genetically improve economically important traits. However, GWAS focused on pork quality a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::828e97037b327073a86bc9cc0727cf0b
http://europepmc.org/articles/PMC4393631
http://europepmc.org/articles/PMC4393631