Simple Summary The intramuscular fat (IMF) or marbling is an essential pork sensory quality
that influences the preference of the consumers and premiums for pork. IMF is the streak of …

Among the large number of attributes that define pork quality, fat content and composition
have attracted the attention of breeders in the recent years due to their interaction with …

Background Backfat thickness is an important carcass composition trait for pork production
and is commonly included in swine breeding programmes. In this paper, we report the …

Meat quality has an important genetic component and can be modified by the fatty acid (FA)
composition and the amount of fat contained in adipose tissue and muscle. The present …

Meat quality has a close relationship with fat and connective tissue; therefore, screening and
identifying functional genes related to lipid metabolism is essential for the production of high …

Abstract Arachidonic acid (C20: 4) is related to a wide range of biological effects including
lipid homeostasis. The fatty acid desaturase-2 (FADS2) gene encodes for the delta-6 …

The aim of this work was to analyse the distribution of causal and candidate mutations
associated to relevant productive traits in twenty local European pig breeds. Also, the …

Intramuscular fat (IMF) is an important quantitative trait of meat, which affects the associated
sensory properties and nutritional value of pork. To gain a better understanding of the …

Background Body weight (BW) is an economically important trait in the broiler (meat-type
chickens) industry. Under the assumption of polygenicity, a “large” number of genes with …

Pork is a widely consumed source of animal protein worldwide, and the intramuscular fat
(IMF) content in pork plays a crucial role in determining its quality. In this study, we sought to …