Pig Meat Color

Meat color traits directly influence consumer acceptability and purchasing decisions. Nevertheless, there is a paucity of comprehensive investigation into the genetic mechanisms underlying meat color traits in pigs. Utilizing genome-wide association studies (GWAS) on five meat color traits and the detection of selection signatures in pig breeds exhibiting distinct meat color characteristics.

Phenotypes of meat colour (Minolta L*, a*, and b*) measured from six different positions and genotypes (Illumina PorcineSNP60 version 2 Genotyping Beadchip) were obtained from 1977 crossbred commercial pigs. A genome-wide association study (GWAS) was conducted to detect genomic regions associated with multiple meat colour traits using the adaptive least absolute shrinkage and selection.

Meat Colour The post mortem colour development of meat varies greatly from one species to another, with variations in fresh beef being very prominent. Beef shows a range of colour from first being cut to the end of its shelf life (about three days). Typical meat colour for different species is shown in Table 3.

This experiment investigated meat color, myoglobin content, enzyme activities, and expression of genes associated with oxidative potential of pigs slaughtered at different growth stages. Sixty 4-week-old Duroc×Landrace×Yorkshire pigs were assigned.

Meat color traits directly influence consumer acceptability and purchasing decisions. Nevertheless, there is a paucity of comprehensive investigation into the genetic mechanisms underlying meat color traits in pigs. Utilizing genome-wide association studies (GWAS) on five meat color traits and the detection of selection signatures in pig breeds exhibiting distinct meat color characteristics.

The color of pork is considered as a key indicator of freshness and quality [1]; Intramuscular fat content (or marbling) is an important trait that is related to meat flavor [2]. Pork tenderness also strongly affects consumer satisfaction and thus, repeat buying [3]. The heritability of meat quality traits is low to moderate [2, 4].

Utilizing genome-wide association studies (GWAS) on five meat color traits and the detection of selection signatures in pig breeds exhibiting distinct meat color characteristics, we identified a.

Meat color is the primary criterion by which consumers evaluate meat quality. However, there are a few candidate genes and molecular markers of meat color that were reported for pig molecular breeding. The purpose of the present study is to identify.

Phenotypes of meat colour (Minolta L*, a*, and b*) measured from six different positions and genotypes (Illumina PorcineSNP60 version 2 Genotyping Beadchip) were obtained from 1977 crossbred commercial pigs. A genome-wide association study (GWAS) was conducted to detect genomic regions associated with multiple meat colour traits using the adaptive least absolute shrinkage and selection.

The color of fresh pork is a crucial quality attribute that significantly influences consumer perception and purchase decisions. This review first explores consumer expectations and discrimination regarding pork color, as well as an overview of the underlying factors that, from farm-to-fork, contribute to its variation. Understanding the husbandry factors, peri.

This experiment investigated meat color, myoglobin content, enzyme activities, and expression of genes associated with oxidative potential of pigs slaughtered at different growth stages. Sixty 4-week-old Duroc×Landrace×Yorkshire pigs were assigned.

Meat color traits directly influence consumer acceptability and purchasing decisions. Nevertheless, there is a paucity of comprehensive investigation into the genetic mechanisms underlying meat color traits in pigs. Utilizing genome.

Meat Colour The post mortem colour development of meat varies greatly from one species to another, with variations in fresh beef being very prominent. Beef shows a range of colour from first being cut to the end of its shelf life (about three days). Typical meat colour for different species is shown in Table 3.