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Meta-analysis of the halothane gene effect on parameters of pig meat quality

  • B Salmi (a1), J Bidanel (a1) and C Larzul (a1)

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Technological meat quality has a significant economic impact and many publications have shown that pig meat quality is strongly influenced by the effect of genetic type (especially Hal and RN genes) and by rearing and slaughter conditions (Sellier and Monin, 1994). The quality of meat is generally assessed by measuring meat pH at different times post mortem, colour or drip loss. Our study consists on a meta-analysis based on 11 publications in order to assess the possibility of predicting the effects of halothane gene, sex, breed and slaughter weight of animals on three selected parameters: pH at 45 minutes post mortem (pH45), ultimate pH (pHu) and reflectance (L*-value).

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Sellier, P., Monin, G., 1994. J. Muscle Foods, 5, 187–219.
Hox, J.J., de Leeuw, E.D., 2003. Multilevel models for meta-analysis. In: Reise, S.P., Duan, N. (Eds), Multilevel Modeling. Methodological Advances, Issues, and Applications. Lawrence Erlbaum Associates, Mahwah NJ.

Meta-analysis of the halothane gene effect on parameters of pig meat quality

  • B Salmi (a1), J Bidanel (a1) and C Larzul (a1)

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