Publications
Detailed Information
QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Seo, Dong Won | - |
dc.contributor.author | Park, Hee Bok | - |
dc.contributor.author | Jung, Samooel | - |
dc.contributor.author | Cahyadi, MMuhammad | - |
dc.contributor.author | Choi, Nu Ri | - |
dc.contributor.author | Jin, Shil | - |
dc.contributor.author | Heo, Kang Nyeong | - |
dc.contributor.author | Jo, Cheorun | - |
dc.contributor.author | Lee, Jun Heon | - |
dc.date.accessioned | 2024-08-08T01:38:17Z | - |
dc.date.available | 2024-08-08T01:38:17Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2015-12 | - |
dc.identifier.citation | Livestock Science, Vol.182, pp.145-150 | - |
dc.identifier.issn | 1871-1413 | - |
dc.identifier.uri | https://hdl.handle.net/10371/207069 | - |
dc.description.abstract | Meat quality is one important selection criterium to consumers. In Asian countries, demands for native chicken breeds with better meat quality-related traits are increasing. In this study, 13 meat quality related traits in Korean native chicken were collected to identify QTLs that could affect the traits. A total of 20 novel QTLs, including 6 for general meat compounds (GC), 7 for the meat color (MC), and 7 for pH were identified. Significant QTLs (i.e., 1% chromosome wide significance) for crude protein contents in thigh and breast muscles were identified. Other QTLs were also identified with suggestive significance levels (i.e., 5% level of chromosome wide significance). Results presented here could provide useful information to find causal variants to improve meat quality traits in chicken. (C) 2015 Elsevier B.V. All rights reserved. | - |
dc.language | 영어 | - |
dc.publisher | Elsevier BV | - |
dc.title | QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.livsci.2015.09.020 | - |
dc.citation.journaltitle | Livestock Science | - |
dc.identifier.wosid | 000366776500022 | - |
dc.identifier.scopusid | 2-s2.0-84948093085 | - |
dc.citation.endpage | 150 | - |
dc.citation.startpage | 145 | - |
dc.citation.volume | 182 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | LINKAGE MAPS | - |
dc.subject.keywordPlus | MEAT COLOR | - |
dc.subject.keywordPlus | BROILERS | - |
dc.subject.keywordPlus | LINES | - |
dc.subject.keywordPlus | CROSS | - |
dc.subject.keywordAuthor | Korean native chicken | - |
dc.subject.keywordAuthor | QTL | - |
dc.subject.keywordAuthor | General compound | - |
dc.subject.keywordAuthor | Meat color | - |
dc.subject.keywordAuthor | Meat pH | - |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Related Researcher
- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.