Use of meat quality information in breeding programmes

G. Simm*, N. Lambe, L. Bünger, E. Navajas, R. Roehe

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

This chapter discusses the inclusion of meat quality information in livestock breeding programmes which could provide permanent and cumulative genetic improvements in these traits with continued selection. Reasons why meat quality information is not more widely used in current breeding programmes are considered. Measurement techniques, genetic parameters and breeding programme designs that could be exploited to successfully incorporate meat quality traits are discussed, as well as suggestions of possible future directions for the inclusion of meat quality traits in livestock breeding programmes.

Original languageEnglish
Title of host publicationImproving the Sensory and Nutritional Quality of Fresh Meat
PublisherElsevier Inc.
Pages264-291
Number of pages28
ISBN (Print)9781845693435
DOIs
Publication statusPublished - Jan 2009

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