Beef palatability is a complex concept and could be described through an array of features
such as tenderness, juiciness and flavor traits. Improving the eating experience when …

Background Meat quality related phenotypes are difficult and expensive to measure and
predict but are ideal candidates for genomic selection if genetic markers that account for a …

The aim of this study was to identify novel lncRNA differentially expressed (DE) between
divergent animals for beef tenderness and marbling traits in Nellore cattle. Longissimus …

The main goal of this study was to pinpoint functional candidate genes associated with
multiple economically important traits in Nellore cattle. After quality control, 1830 genomic …

The beef tenderization process during the post-mortem period is one of the most important
sensorial attributes and it is well-established. The aim of this study was to identify the genetic …

Tenderness is a major quality attribute for fresh beef steaks in the United States, and meat
quality traits in general are suitable candidates for genomic research. The objectives of the …

Structural equation models involving latent variables are useful tools for formulating
hypothesized models defined by theoretical variables and causal links between these …

The myofibrillar fragmentation index (MFI) is an indicative trait for meat tenderness.
Longissimus thoracis muscle samples from the 20 most extreme bulls (out of 80 bulls set) for …

Italian autochthonous turkey breeds are an important reservoir of genetic biodiversity that
should be maintained with an in vivo approach. The aim of this study, part of the TuBAvI …

Simple Summary In this study we investigate the genomic differentiation of traditional
Mexican turkey breeds and commercial hybrid strains. The analysis aimed to identify the …