Relation of the glycogen, glucose and lactic acid content to meat quality in pigs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F00%3A23300242" target="_blank" >RIV/62156489:_____/00:23300242 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Relation of the glycogen, glucose and lactic acid content to meat quality in pigs

Original language description

We concluded that the measurements of glycogen, glucose and lactic acid content do not help to explain meat quality variability within and between group of RYR1 genotypes. In addition there was a high variability in these traits between and within groupsof RYR1 genotypes.

Czech name

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Czech description

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Type

A - Audiovisual production

CEP classification

GI - Farm animal breeding and farm animal pedigree breeding

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2000

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

ISBN

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Place of publication

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Publisher/client name

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Version

Neuveden

Carrier ID

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