Abstract / Description of output
This chapter addresses how genetic improvement in sheep meat quality can be achieved in practice, selection goals that should be considered, and mechanisms underlying genetic differences in sheep meat quality. It begins by reviewing, both within and between breed, genetic variation in sheep meat quality. It then surveys known genes and quantitative trait loci influencing meat quality, and considers how functional genomics can assist in elucidating these effects. Finally, it discusses future genetic improvement options for sheep meat quality.
| Original language | English |
|---|---|
| Title of host publication | Improving the sensory and nutritional quality of fresh meat |
| Editors | J. P. Kerry, D. A. Ledward |
| Publisher | Cambridge: Woodhead Publishing Ltd |
| Pages | 249-263 |
| Number of pages | 15 |
| ISBN (Print) | 978-0123750426 |
| Publication status | Published - 2009 |
Keywords / Materials (for Non-textual outputs)
- computerised tomography fatty acids genomics meat quality sheep