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Journal of Medical Microbiology|July 4, 2009
Distribution of Escherichia coli F4 adhesion phenotypes in pigs of 15 Chinese and Western breeds and a White DurocxErhualian intercrossXueming Yan, Xiang Huang, Jun Ren, et al.
Evolutionary Applications|March 5, 2019
New insights into host adaptation to swine respiratory disease revealed by genetic differentiation and RNA sequencing analysesMingpeng Zhang, Tao Huang, Xiaochang Huang, et al.
Frontiers in Genetics|November 9, 2018
Imputation-Based Whole-Genome Sequence Association Study Reveals Constant and Novel Loci for Hematological Traits in a Large-Scale Swine F2 Resource PopulationGuorong Yan, Tianfu Guo, Shijun Xiao, et al.
BMC Genetics|October 9, 2008
A genome-wide scan for quantitative trait loci affecting limb bone lengths and areal bone mineral density of the distal femur in a White Duroc x Erhualian F2 populationHuirong Mao, Yuanmei Guo, Guangcheng Yang, et al.
Communications Biology|March 30, 2024
Omics-based construction of regulatory variants can be applied to help decipher pig liver-related traitsZiqi Ling, Jing Li, Tao Jiang, et al.
Scientific Reports|April 22, 2016
Genome-wide association studies for fatty acid metabolic traits in five divergent pig populationsWanchang Zhang, Bin Yang, Junjie Zhang, et al.
Mammalian Genome : Official Journal of the International Mammalian Genome Society|July 31, 2016
A GWA study reveals genetic loci for body conformation traits in Chinese Laiwu pigs and its implications for human BMILisheng Zhou, Jiuxiu Ji, Song Peng, et al.
Molecular Biology and Evolution|August 3, 2021
Human-Mediated Admixture and Selection Shape the Diversity on the Modern Swine (Sus scrofa) Y ChromosomesHuashui Ai, Mingpeng Zhang, Bin Yang, et al.
Frontiers in Genetics|November 12, 2019
Landscape of Loci and Candidate Genes for Muscle Fatty Acid Composition in Pigs Revealed by Multiple Population Association AnalysisJunjie Zhang, Yifeng Zhang, Huanfa Gong, et al.
Food Chemistry|March 31, 2025
Tracking nutritional and quality changes in frozen pork: A 12-month study using 7 categories of meat parameters and VIS/NIR spectroscopyXi Tang, Hui Xiao, Ting Luo, et al.
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