Human studies of the influence of aging and other factors on intermuscular fat (INTMF) were
reviewed. Intermuscular fat increased with weight loss, weight gain, or with no weight …

The intramuscular fat (IMF) and oleic acid (OL) content have been favorably related to pork
quality and human health. This influences the purchasing behavior of consumers and …

Intramuscular fat (IMF) content and fatty acid composition affect the organoleptic quality and
nutritional value of pork. A genome-wide association study was performed on 138 Duroc …

One of the most important determinants of meat quality is the intramuscular fat (IMF) content.
The development of high-throughput techniques as RNA-seq allows identifying gene …

Intramuscular fat (IMF) content plays an essential role in meat quality. For identifying
potential candidate genes and pathways regulating IMF content, the IMF content and the …

This study investigated whether resveratrol could improve meat quality, muscular antioxidant
capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs …

Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic
losses. This study determined meat quality, glycolytic enzyme activity, and differential gene …

Intramuscular fat (IMF) is recognized as the predominant factor affecting meat quality due to
its positive correlation with tenderness, juiciness, and flavor. Chicken IMF deposition …

Intramuscular fat content (IMF) is a complex trait influencing the technological and sensorial
features of meat products and determining pork quality. Thus, we aimed at analyzing …

Pork quality is an economically important trait and one of the main selection criteria for
breeding in the swine industry. In this genome-wide association study (GWAS), 455 pigs …