Quality pork genes and meat production

G. S. Plastow; D. Carrión; M. Gil; J. A. García-Regueiro; M. Font i Furnols; M. Gispert; M. A. Oliver; A. Velarde; M. D. Guàrdia; M. Hortós; M. A. Rius; C. Sárraga; I. Diíaz; A. Valero; A. Sosnicki; R. Klont; S. Dornan; J. M. Wilkinson; G. Evans; C. Sargent; G. Davey; D. Connolly; B. Houeix; C. M. Maltin; H. E. Hayes; V. Anandavijayan; A. Foury; N. Geverink; M. Cairns; R. E. Tilley; P. Mormède; S. C. Blott

doi:10.1016/j.meatsci.2004.06.025

Quality pork genes and meat production

G. S. Plastow, D. Carrión, M. Gil, J. A. García-Regueiro, M. Font i Furnols, M. Gispert, M. A. Oliver, A. Velarde, M. D. Guàrdia, M. Hortós, M. A. Rius, C. Sárraga, I. Diíaz, A. Valero, A. Sosnicki, R. Klont, S. Dornan, J. M. Wilkinson, G. Evans, C. SargentG. Davey, D. Connolly, B. Houeix, C. M. Maltin, H. E. Hayes, V. Anandavijayan, A. Foury, N. Geverink, M. Cairns, R. E. Tilley, P. Mormède, S. C. Blott

Molecular Biosciences

Research output: Contribution to a Journal (Peer & Non Peer) › Article › peer-review

73 Citations (Scopus)

Abstract

Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools.

Original language	English
Pages (from-to)	409-421
Number of pages	13
Journal	Meat Science
Volume	70
Issue number	3 SPEC. ISS.
DOIs	https://doi.org/10.1016/j.meatsci.2004.06.025
Publication status	Published - Jul 2005

Keywords

Functional genomics
Meat quality
Muscle genes
Pig
Pork

Access to Document

10.1016/j.meatsci.2004.06.025

Cite this

Plastow, G. S., Carrión, D., Gil, M., García-Regueiro, J. A., Font i Furnols, M., Gispert, M., Oliver, M. A., Velarde, A., Guàrdia, M. D., Hortós, M., Rius, M. A., Sárraga, C., Diíaz, I., Valero, A., Sosnicki, A., Klont, R., Dornan, S., Wilkinson, J. M., Evans, G., ... Blott, S. C. (2005). Quality pork genes and meat production. Meat Science, 70(3 SPEC. ISS.), 409-421. https://doi.org/10.1016/j.meatsci.2004.06.025

@article{97f5def440b6470d913d9e330a092011,

title = "Quality pork genes and meat production",

abstract = "Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools.",

keywords = "Functional genomics, Meat quality, Muscle genes, Pig, Pork",

author = "Plastow, {G. S.} and D. Carri{\'o}n and M. Gil and Garc{\'i}a-Regueiro, {J. A.} and {Font i Furnols}, M. and M. Gispert and Oliver, {M. A.} and A. Velarde and Gu{\`a}rdia, {M. D.} and M. Hort{\'o}s and Rius, {M. A.} and C. S{\'a}rraga and I. Di{\'i}az and A. Valero and A. Sosnicki and R. Klont and S. Dornan and Wilkinson, {J. M.} and G. Evans and C. Sargent and G. Davey and D. Connolly and B. Houeix and Maltin, {C. M.} and Hayes, {H. E.} and V. Anandavijayan and A. Foury and N. Geverink and M. Cairns and Tilley, {R. E.} and P. Morm{\`e}de and Blott, {S. C.}",

year = "2005",

month = jul,

doi = "10.1016/j.meatsci.2004.06.025",

language = "English",

volume = "70",

pages = "409--421",

journal = "Meat Science",

issn = "0309-1740",

number = "3 SPEC. ISS.",

}

Plastow, GS, Carrión, D, Gil, M, García-Regueiro, JA, Font i Furnols, M, Gispert, M, Oliver, MA, Velarde, A, Guàrdia, MD, Hortós, M, Rius, MA, Sárraga, C, Diíaz, I, Valero, A, Sosnicki, A, Klont, R, Dornan, S, Wilkinson, JM, Evans, G, Sargent, C, Davey, G, Connolly, D, Houeix, B, Maltin, CM, Hayes, HE, Anandavijayan, V, Foury, A, Geverink, N, Cairns, M, Tilley, RE, Mormède, P & Blott, SC 2005, 'Quality pork genes and meat production', Meat Science, vol. 70, no. 3 SPEC. ISS., pp. 409-421. https://doi.org/10.1016/j.meatsci.2004.06.025

TY - JOUR

T1 - Quality pork genes and meat production

AU - Plastow, G. S.

AU - Carrión, D.

AU - Gil, M.

AU - García-Regueiro, J. A.

AU - Font i Furnols, M.

AU - Gispert, M.

AU - Oliver, M. A.

AU - Velarde, A.

AU - Guàrdia, M. D.

AU - Hortós, M.

AU - Rius, M. A.

AU - Sárraga, C.

AU - Diíaz, I.

AU - Valero, A.

AU - Sosnicki, A.

AU - Klont, R.

AU - Dornan, S.

AU - Wilkinson, J. M.

AU - Evans, G.

AU - Sargent, C.

AU - Davey, G.

AU - Connolly, D.

AU - Houeix, B.

AU - Maltin, C. M.

AU - Hayes, H. E.

AU - Anandavijayan, V.

AU - Foury, A.

AU - Geverink, N.

AU - Cairns, M.

AU - Tilley, R. E.

AU - Mormède, P.

AU - Blott, S. C.

PY - 2005/7

Y1 - 2005/7

N2 - Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools.

AB - Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools.

KW - Functional genomics

KW - Meat quality

KW - Muscle genes

KW - Pig

KW - Pork

UR - http://www.scopus.com/inward/record.url?scp=33644509230&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2004.06.025

DO - 10.1016/j.meatsci.2004.06.025

M3 - Article

AN - SCOPUS:33644509230

SN - 0309-1740

VL - 70

SP - 409

EP - 421

JO - Meat Science

JF - Meat Science

IS - 3 SPEC. ISS.

ER -

Quality pork genes and meat production

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this