This paper reports knowledge on genetic parameters of intramuscular fat and fatty acids of pork fat. The results show that, by selecting for a high percentage of premium cuts, the amount of intramuscular fat and C 18:2 of pork fat should be taken into consideration.
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume XV. Beef cattle, sheep and pig genetics and breeding, fibre, fur and meat quality., , 545–548, 1990
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