The Faculty of Agriculture: Search
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Molecular genetic analysis of boar taint
(2012)
Boar taint is an unpleasant smell and taste of pork meat derived from some entire male pigs.
The main causes of boar taint are the two compounds androstenone (5α-androst-16-en-3-one)
and skatole (3-methylindole). It is ...
Epistatic effects on carcass composition and meat quality in pigs
(2012-08-10)
The analysis of epistasis is not yet a routine, but it has been shown by few studies in livestock animals that interaction effects contribute with considerable proportions to the phenotypic variance. Therefore the objective ...