Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed
DC Field | Value | Language |
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dc.contributor.author | Lee, S. H. | - |
dc.contributor.author | Choi, Y. M. | - |
dc.contributor.author | Choe, J. H. | - |
dc.contributor.author | Kim, J. M. | - |
dc.contributor.author | Hong, K. C. | - |
dc.contributor.author | Park, H. C. | - |
dc.contributor.author | Kim, B. C. | - |
dc.date.accessioned | 2021-09-07T23:16:37Z | - |
dc.date.available | 2021-09-07T23:16:37Z | - |
dc.date.created | 2021-06-14 | - |
dc.date.issued | 2010-11 | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/115435 | - |
dc.description.abstract | The objective of this study was to examine the relationship between polymorphisms of the heart fatty acid binding protein (H-FABP) gene and variation in intramuscular fat (IMF) content, fatty acid composition, and meat quality in Berkshire breed. We detected an association between IMF content and H-FABP Hinfl restriction fragment length polymorphism (RFLP) genotype. The HH genotype showed the greatest IMF content among the genotype classes (P<0.05). Regarding meat quality traits, only drip loss was significantly different among the H-FABP Hinfl RFLP genotype classes (P<0.01). In the case of fatty acid composition, the degree of saturation of fatty acids was greater in hh-genotype pigs than in HH and Hh genotypes. The H-FABP MspI RFLP genotype affected unsaturated fatty acid content, and the ratio of polyunsaturated fatty acid to saturated fatty acid (P<0.05), whereas the H-FABP final RFLP genotype had no effect on fatty acid characteristics. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | SUBCUTANEOUS ADIPOSE-TISSUE | - |
dc.subject | POSTMORTEM GLYCOLYTIC RATE | - |
dc.subject | SENSORY CHARACTERISTICS | - |
dc.subject | PIG MEAT | - |
dc.subject | MUSCLE | - |
dc.subject | DEPOSITION | - |
dc.subject | TRAITS | - |
dc.subject | DIET | - |
dc.subject | PERFORMANCE | - |
dc.subject | EXPRESSION | - |
dc.title | Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Choi, Y. M. | - |
dc.contributor.affiliatedAuthor | Hong, K. C. | - |
dc.contributor.affiliatedAuthor | Kim, B. C. | - |
dc.identifier.doi | 10.1016/j.meatsci.2010.06.024 | - |
dc.identifier.scopusid | 2-s2.0-84755160858 | - |
dc.identifier.wosid | 000285954500032 | - |
dc.identifier.bibliographicCitation | MEAT SCIENCE, v.86, no.3, pp.794 - 800 | - |
dc.relation.isPartOf | MEAT SCIENCE | - |
dc.citation.title | MEAT SCIENCE | - |
dc.citation.volume | 86 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 794 | - |
dc.citation.endPage | 800 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | SUBCUTANEOUS ADIPOSE-TISSUE | - |
dc.subject.keywordPlus | POSTMORTEM GLYCOLYTIC RATE | - |
dc.subject.keywordPlus | SENSORY CHARACTERISTICS | - |
dc.subject.keywordPlus | PIG MEAT | - |
dc.subject.keywordPlus | MUSCLE | - |
dc.subject.keywordPlus | DEPOSITION | - |
dc.subject.keywordPlus | TRAITS | - |
dc.subject.keywordPlus | DIET | - |
dc.subject.keywordPlus | PERFORMANCE | - |
dc.subject.keywordPlus | EXPRESSION | - |
dc.subject.keywordAuthor | Heart fatty acid binding protein | - |
dc.subject.keywordAuthor | Restriction fragment length polymorphism | - |
dc.subject.keywordAuthor | Intramuscular fat content | - |
dc.subject.keywordAuthor | Fatty acid composition | - |
dc.subject.keywordAuthor | Pork quality | - |
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