2022
DOI: 10.1016/j.livsci.2022.105079
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Invited review: Genetics and genomics of pigmentation variability in pigs: a review

Luca Fontanesi
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Cited by 6 publications
(33 citation statements)
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“…This problem could also have implications for the possibility of authenticating the meat coming from these breeds and therefore using these tools to monitor the breed-branded value chains and protect them against the problems of frauds. In these cases, other strategies have been proposed, for example, a breed-specific phenotype, the belted coat colour, associated with a marker in the KIT gene, has been used to link all Cinta Senese pigs registered to their herd book to a DNA based authentication system of Cinta Senese meat derived only by this marker (Fontanesi et al, 2016(Fontanesi et al, , 2022.…”
Section: Discussionmentioning
confidence: 99%
“…This problem could also have implications for the possibility of authenticating the meat coming from these breeds and therefore using these tools to monitor the breed-branded value chains and protect them against the problems of frauds. In these cases, other strategies have been proposed, for example, a breed-specific phenotype, the belted coat colour, associated with a marker in the KIT gene, has been used to link all Cinta Senese pigs registered to their herd book to a DNA based authentication system of Cinta Senese meat derived only by this marker (Fontanesi et al, 2016(Fontanesi et al, , 2022.…”
Section: Discussionmentioning
confidence: 99%
“…Morphologically, as the French name suggests, it is characterised by a piebald black and white coat pattern, with a black head and rump, convex back, and large fat ears hanging over its eyes. According to FAO-DAD-IS, its coat is black with a white saddle or with a white belt in other studies [6,7].…”
Section: Francementioning
confidence: 99%
“…It is described as having a white trunk, with a head and rump covered with two black patches. FAO-DAD-IS describes it as black with a white saddle, while elsewhere, it is listed as the belted breed [6,7]. These pigs are known for their slow growth rate but are described as very rustic and well adapted to a wide range of conditions; pigs are slaughtered at 16-18 months old with a weight of 160 kg [15].…”
Section: Francementioning
confidence: 99%
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