Influence of MYF4 gene polymorphism in chemical composition of pig meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F02%3A23300012" target="_blank" >RIV/62156489:_____/02:23300012 - 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

Influence of MYF4 gene polymorphism in chemical composition of pig meat

Original language description

The study was carried out in 118 crossbred fatteners, the offspring of Polish Large White x Polish Landrace sows and Pietrain, Pietrain x Duroc, Duroc x Pietrain, Pietrain x Line 990 and Line 990 x Pietrain boars. Among 118 tested animals, 98 pigs with AA genotype and 20 pigs with AB genotype were identified. The fatteners with AA genotype were characterised by higher meatiness in comparison with heterozygous, however, the difference were statistically non-significant. The homozygous animals contain less intramuscular fat and cholesterol in comparison with heterozygous AB. Between groups, significant differences in respect if fatty acid profile were not ascertained.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

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

2002

Confidentiality

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

Name of the periodical

Annals of Animal Science, Supplement

ISSN

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e-ISSN

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Volume of the periodical

Neuveden

Issue of the periodical within the volume

2

Country of publishing house

PL - POLAND

Number of pages

5

Pages from-to

71-75

UT code for WoS article

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EID of the result in the Scopus database

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