In the livestock industry, subcutaneous and visceral fat pads are considered as wastes,
while intramuscular fat or marbling fat is essential for improving flavor and palatability of …

Animal breeding has made great genetic progress in increasing carcass weight and meat
yield in recent decades. However, these improvements have come at the expense of meat …

Meat is an essential food, and pork is the largest consumer meat product in China and the
world. Intramuscular fat has always been the basis for people to select and judge meat …

Intramuscular fat is positively related to meat quality including tenderness, flavor, and
juiciness. Long noncoding RNA (LncRNA) plays a vital role in regulating adipogenesis …

The current study was undertaken to determine the effect of myostatin (MSTN) on lipid
accumulation in porcine subcutaneous preadipocytes (PSPAs) and to further explore the …

Simple Summary Increasing prolificity in swine reduces the opportunities of pigs to obtain
enough amount of colostrum, which may lead to negative short-and long-term …

Maternal effects on offspring growth can impact survival and evolution of natural and
domesticated populations. Genetic correlation estimates often support a negative …

There is very little information about how the genome is regulated in domestic pigs (Sus
scrofa). This lack of knowledge hinders efforts to define and predict the effects of genetic …

The recessive T allele of the missense polymorphism rs709596309 C> T of the leptin
receptor gene is associated with intramuscular fat. However, its overall impact on pork …

Industrial food scientists modify oil formulations in order to meet their customers' needs such
as cost and nutritional content, but the fat formulae must also function during production of …