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Global transcript analysis of quantitative trait loci (QTL) associated with meat tenderness in pigs

ABSTRACT: We sequenced mRNA from 32 muscles (n=16 semimembranosus,n=16 longisimus dorsi) of two pig breeds (Puławska and Polish Landrace), which are differing in firmness. The differences between pig groups with respect to shear force of coocked meat were significant and amounted to 64.88 N (P<0.01) in longisimus dorsi and 14.8 N (P<0.05) for semimembranosus.

ORGANISM(S): Sus scrofa

PROVIDER: GSE75707 | GEO | 2015/12/06

SECONDARY ACCESSION(S): PRJNA305124

REPOSITORIES: GEO

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