PMID: 20653527Jan 1, 2009Paper

Physiology, affecting factors and strategies for control of pig meat intramuscular fat

Recent Patents on Food, Nutrition & Agriculture
Shi-Zheng Gao, Su-Mei Zhao

Abstract

Intramuscular fat (IMF) content is an important determinant of quality characteristics such as tenderness, juiciness and flavour, and of its acceptability by consumers. Research has therefore focused on improving meat quality by optimizing IMF. The present review describes evidence from studies of physiology, biochemistry, cell biology, genetics, candidate genes and nutritional regulation as well as animal trials relating to pig meat IMF and meat quality. Recent evidence suggests that breed and marker-assisted selection, candidate genes and nutritional regulation are the most promising strategies for improving IMF content. Additionally, some important aspects of IMF content research and related patents are also discussed.

Citations

Jul 17, 2012·Research in Veterinary Science·W Z LiS Z Gao
Sep 1, 2015·Adipocyte·Gary J HausmanMichael V Dodson
Dec 28, 2016·Animal Science Journal = Nihon Chikusan Gakkaihō·Katarzyna Ropka-MolikGrzegorz Żak
Sep 2, 2018·Journal of Cellular Biochemistry·Zhiguo MiaoDongyang Liu
Mar 24, 2012·Animal : an International Journal of Animal Bioscience·C MapiyeV Muchenje
Jun 5, 2019·Animals : an Open Access Journal From MDPI·Ilona MitkaMirosław Tyra

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