Single Nucleotide Polymorphisms of Leptin and Calpain/Calpastatin in Key Traits of Pork Meat Quality

Single Nucleotide Polymorphisms of Leptin and Calpain/Calpastatin in Key Traits of Pork Meat Quality

The increasing demand for food to meet the needs of the planet’s growing population requires, among other factors, greater and improved meat production. Meat quality is determined by key consumer-preferred traits, particularly tenderness, juiciness, and flavor. Recently, interest has grown in analyz...

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Bibliographic Details
Main Authors: Ofelia Limón-Morales, Herlinda Bonilla-Jaime, Marcela Arteaga-Silva, Patricia Roldán-Santiago, Luis Alberto de la Cruz-Cruz, Héctor Orozco-Gregorio, Marco Cerbón, José Luis Cortes-Altamirano
Format: Article
Language:English
Published: MDPI AG 2025-08-01
Series:Animals
Subjects:
meat quality
calpain/calpastatin
leptin
tenderness
marbling
single nucleotide polymorphisms
Online Access:https://www.mdpi.com/2076-2615/15/15/2270
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https://www.mdpi.com/2076-2615/15/15/2270

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