Genetic research could put better tasting and healthier meat on our plates

How can we produce pigs that provide us with healthy and yet good tasting meat? Meat eating quality and healthiness are closely related to the amount and type of fat. During the last decade there has been extensive selection towards leaner genotypes which has resulted in reduction of not only undesirable subcutaneous fat, but also in a dramatic decrease in desirable intramuscular fat (commonly known as 'marbling' fat)...

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