Increased intramuscular fat induced by reduced dietary protein in finishing pigs: effects on the longissimus lumborum muscle proteome

Due to genetic selection towards reduced subcutaneous fat, the amount of intramuscular fat (IMF) in commercial pigs has been reduced (

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Bibliographic Details
Published in:Molecular bioSystems 2016-01, Vol.12 (8), p.2447-2457
Main Authors: Pires, V M R, Madeira, M S, Dowle, A A, Thomas, J, Almeida, A M, Prates, J A M
Format: Article
Language:English
Subjects:
Animal Feed
Animals
Biomarkers
Dietary Proteins
Fatty Acids - chemistry
Fatty Acids - metabolism
Food Analysis
Food Quality
Meat - analysis
Meat - standards
Muscle, Skeletal - chemistry
Muscle, Skeletal - metabolism
Protein Interaction Mapping
Protein Interaction Maps
Proteome
Proteomics - methods
Quantitative Trait, Heritable
Swine
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Description
Summary:Due to genetic selection towards reduced subcutaneous fat, the amount of intramuscular fat (IMF) in commercial pigs has been reduced (
ISSN:1742-206X
1742-2051
DOI:10.1039/c6mb00213g