Integrative transcriptomic and proteomic analyses of different muscles reveal the molecular mechanism of pig psoas major muscle as a high eating and nutritional quality meat
These findings provide holistic insights into the molecular mechanisms of pork quality, and serve as beneficial foundation for the genetic improvement of pork quality and pork grading.
Authors
- Chengliang Xu
- Lixing Wang (ORCID: https://orcid.org/0009-0003-3403-716X)
- Shaoxiong Lu (ORCID: https://orcid.org/0000-0002-7006-9770)
- Xiaoyi Wang (ORCID: https://orcid.org/0000-0003-0533-5080)
- Qiang Chen (ORCID: https://orcid.org/0000-0003-0373-4459)
- Shuyan Wang (ORCID: https://orcid.org/0000-0002-4874-8726)
- Yongli Yang (ORCID: https://orcid.org/0000-0002-6925-5410)
- Mingli Li (ORCID: https://orcid.org/0000-0003-1274-0236)
- Jinhua Lai
- Yixuan Zhu (ORCID: https://orcid.org/0009-0004-1400-3306)
Institutions
- Yunnan Agricultural University (CN)
- Yunnan Provincial Department of Education (CN)
Publication Details
- Journal
- BMC Genomics
- Published
- 2025-10-21
- DOI
- https://doi.org/10.1186/s12864-025-12151-2
- Citations
- 1
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 1.19