What Producers Can Do to Improve Meat Quality: the Genetic Approach
نویسنده
چکیده
Traditional methods of genetic improvement have yielded long-term, significant improvement in traits relating to production efficiency and overall carcass quality; traits like growth rate, feed conversion, leanness and loin muscle area. These methods require widespread data collection and analysis for continued success. Traits associated with end product or consumer product quality have not received as much emphasis up to this point. These traits are costly to measure and require sampling from or cutting into parts of the carcass. New technology for selecting on molecular genetic markers (marker assisted selection, MAS) will unlock the potential for selecting for these new traits. By taking the costly measurements on smaller groups of pigs and associating differences in the traits with specific markers, the markers can become the selection tool eliminating the need for collecting costly trait data on a large number of pigs. Specialized terminal sire lines can be developed to target a variety of market characteristics and grading grids.
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