Revilla, M.; Ramayo-Caldas, Y.; Castelló, A.; Corominas, J.; Puig-Oliveras, A.; Ibañez Escriche, Noelia; Muñoz, M.; Ballester, M.; Folch, J.M.(Springer (Biomed Central Ltd.), 2014-04-23)
[EN] Background:Fat content and fatty acid composition in swine are becoming increasingly studied because of their effect on sensory and nutritional quality of meat. A QTL (quantitative trait locus) for fatty acid composition ...