Quality pork genes and meat production
| Autor: | C.M. Maltin, M. A. Rius, Pierre Mormède, R.E. Tilley, Grace C. Davey, D. Carrión, Ronald Klont, G. Evans, M.D. Guàrdia, A. Valero, Marina Gispert, I. Diaz, M.A. Oliver, Carole A. Sargent, Sarah C. Blott, Antonio Velarde, Jamie M. Wilkinson, M. Font i Furnols, H.E. Hayes, M. Hortós, B. Houeix, Marta Gil, Saffron Dornan, N.A. Geverink, J.A. García-Regueiro, Michael T. Cairns, Graham Plastow, Carmen Sárraga, D. Connolly, A. Foury, V. Anandavijayan, A. Sosnicki |
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| Přispěvatelé: | Sygen International Plc, PIC International Group, Partenaires INRAE, Institute of Agrifood Research and Technology (IRTA), National Diagnostics Centre (NDC), National University of Ireland [Galway] (NUI Galway), Rowett Research Institute, Neurogénétique et Stress (NS), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Psychoneuroimmunologie, nutrition et génétique, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Centre National de la Recherche Scientifique (CNRS) |
| Rok vydání: | 2005 |
| Předmět: |
media_common.quotation_subject
OUTIL GENETIQUE Biology Quantitative trait locus Proteomics Transcriptome 03 medical and health sciences QUALITY PORK GENE [SDV.IDA]Life Sciences [q-bio]/Food engineering Quality (business) Gene ComputingMilieux_MISCELLANEOUS 030304 developmental biology media_common 2. Zero hunger 0303 health sciences business.industry 0402 animal and dairy science Dna polymorphism food and beverages 04 agricultural and veterinary sciences 040201 dairy & animal science Biotechnology Proteome business Functional genomics Food Science |
| Zdroj: | Meat Science Meat Science, Elsevier, 2005, 70 (3), pp.409-421. ⟨10.1016/j.meatsci.2004.06.025⟩ |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2004.06.025 |
| Popis: | Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools. |
| Databáze: | OpenAIRE |
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