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A combination of two variants in PRKAG3 is needed for a positive effect on meat quality in pigs

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Color and pH of meat measured 24 h post mortem are common selection objectives in pig breeding programs. Several amino acid substitutions in PRKAG3 have been associated with various meat quality traits.

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Nội dung Text: A combination of two variants in PRKAG3 is needed for a positive effect on meat quality in pigs

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