Meat quality involves many traits, such as marbling, tenderness, juiciness, and backfat thickness, all of which require attention from livestock producers. Backfat thickness improvement by means of traditional...
Authors:
Fabiana Barichello Mokry, Roberto Hiroshi Higa, Maurício de Alvarenga Mudadu, Andressa Oliveira de Lima, Sarah Laguna Conceição Meirelles, Marcos Vinicius Gualberto Barbosa da Silva, Fernando Flores Cardoso, Maurício Morgado de Oliveira, Ismael Urbinati, Simone Cristina Méo Niciura, Rymer Ramiz Tullio, Maurício Mello de Alencar and Luciana Correia de Almeida Regitano
Citation:
BMC Genetics
2013
14:47
Content type: Research article
Published on: 5 June 2013