Genetic parameters of backfat fatty acids and carcass traits in Large White pigs

Genome-Wide Association Study Singles Out SCD and LEPR as the Two Main Loci Influencing Intramuscular Fat Content and Fatty Acid Composition in Duroc Pigs

(2016) Roger Ros-Freixedes et al.   PLoS One

Pork as a Source of Omega-3 (n-3) Fatty Acids

(2015) Michael Dugan et al.   Journal of Clinical Medicine

Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs1

(2014) Y. Miar et al.   JOURNAL OF ANIMAL SCIENCE

Fatty acid composition, oxidation status and volatile organic compounds in “Colonnata” lard from Large White or Cinta Senese pigs as affected by curing time

(2014) A. Serra et al.   MEAT SCIENCE

A Functional Variant in the Stearoyl-CoA Desaturase Gene Promoter Enhances Fatty Acid Desaturation in Pork

(2014) Joan Estany et al.   PLoS One

Association between subcutaneous and intramuscular fat content in porcine ham and loin depending on age, breed and FABP3 and LEPR genes transcript abundance

(2012) M. Tyra et al.   MOLECULAR BIOLOGY REPORTS

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

(2010) M. Juárez et al.   FOOD CHEMISTRY

Role of fatty acid elongases in determination of de novo synthesized monounsaturated fatty acid species

(2010) Christopher D. Green et al.   JOURNAL OF LIPID RESEARCH

Genetic parameters for tissue and fatty acid composition of backfat, perirenal fat and longissimus muscle in Large White and Landrace pigs

(2009) P. Sellier et al.   Animal

Oleic acid content is responsible for the reduction in blood pressure induced by olive oil

(2008) S. Teres et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA