Simple Summary The intramuscular fat (IMF) or marbling is an essential pork sensory quality
that influences the preference of the consumers and premiums for pork. IMF is the streak of …

The purpose of this paper is to summarize the available important information on local pig
breeds maintained in Europe. Genetic erosion has prompted national and international …

Meat quality is becoming more important for sheep breeding programs. Meat quality is a
complex trait affected by genetic and environmental factors. In the present study, an …

Pale, soft, and exudative (PSE) meat can cause consumer dissatisfaction and economic
losses. This study determined meat quality, glycolytic enzyme activity, and differential gene …

Crossbreeding improves and enhances meat quality and is widely used in sheep
production; however, the molecular mechanisms underlying the meat quality of various …

Lipids are an important source of fatty acids (FA) and energy, which are essential for
biological processes and influence the regulation of transcription. Pigs are an excellent …

Intramuscular fat (IMF) deposition is a biological process that has a strong impact on the
nutritional and sensorial properties of meat, with relevant consequences on human health …

Simple Summary Understanding the genetics of traits related to curing is crucial to both
revealing the biological insights and effectively designing pig selective breeding programs …

Intramuscular fat (IMF) content and fatty acids (FA) profile determine important sensory and
technological characteristics of the meat, being interesting traits to be included in breeding …

Understanding the mechanism of adipogenesis is an important basis for improving meat
quality traits of livestock. Alternative polyadenylation (APA) is a vital mechanism to regulate …