Prospects for the genetic improvement of meat and eating quality – where do we go from here?
نویسنده
چکیده
Reputable pig breeding programmes have been very successful in reducing production costs over the last twenty years through significant genetic progress in a wide variety of traits including growth, feed conversion, reduced backfat thickness and, over the last decade, litter size and litters per sow per year [1] . However, with some notable exceptions, genetic progress in many meat and eating quality traits has been largely non-existent. The reasons for this are:
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