Unpublished Paper
Molecular Markers Associated with Improved Yield and Quality of Dry-Cured Hams
Animal Industry Report
Extension Number
ASL R2021
Publication Date
2005
Disciplines
Topic
Swine
Summary and Implications
The effect of three cathepsin genes on several processing characteristics of fresh and dry-cured hams was investigated. The results of the association studies conducted for all genes indicated that the variants of all genes significantly affect several of the phenotypic traits analyzed. These markers can now be used to select pigs carrying the preferred variants for dry-cured ham production.
Copyright Holder
Iowa State University
Copyright Date
2005
DOI
https://doi.org/10.31274/ans_air-180814-1067
Language
en
Citation Information
A. M. Ramos, N. T. Nguyen, Kenneth J Stalder and Max F. Rothschild. "Molecular Markers Associated with Improved Yield and Quality of Dry-Cured Hams" (2005) Available at: http://works.bepress.com/kenneth_stalder/146/