Animal breeding strategies can improve meat quality attributes within entire populations
The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Berry, D.P. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Umfang: |
13 |
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| Übergeordnetes Werk: |
Enthalten in: Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice - Takahashi, Keita ELSEVIER, 2014, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:132 ; year:2017 ; pages:6-18 ; extent:13 |
| Links: |
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| DOI / URN: |
10.1016/j.meatsci.2017.04.019 |
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ELV025303961 |
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| 520 | |a The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. | ||
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10.1016/j.meatsci.2017.04.019 doi GBVA2017010000020.pica (DE-627)ELV025303961 (ELSEVIER)S0309-1740(17)30137-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Berry, D.P. verfasserin aut Animal breeding strategies can improve meat quality attributes within entire populations 2017transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. Conroy, S. oth Pabiou, T. oth Cromie, A.R. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:132 year:2017 pages:6-18 extent:13 https://doi.org/10.1016/j.meatsci.2017.04.019 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 132 2017 6-18 13 045F 630 |
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10.1016/j.meatsci.2017.04.019 doi GBVA2017010000020.pica (DE-627)ELV025303961 (ELSEVIER)S0309-1740(17)30137-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Berry, D.P. verfasserin aut Animal breeding strategies can improve meat quality attributes within entire populations 2017transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. Conroy, S. oth Pabiou, T. oth Cromie, A.R. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:132 year:2017 pages:6-18 extent:13 https://doi.org/10.1016/j.meatsci.2017.04.019 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 132 2017 6-18 13 045F 630 |
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10.1016/j.meatsci.2017.04.019 doi GBVA2017010000020.pica (DE-627)ELV025303961 (ELSEVIER)S0309-1740(17)30137-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Berry, D.P. verfasserin aut Animal breeding strategies can improve meat quality attributes within entire populations 2017transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. Conroy, S. oth Pabiou, T. oth Cromie, A.R. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:132 year:2017 pages:6-18 extent:13 https://doi.org/10.1016/j.meatsci.2017.04.019 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 132 2017 6-18 13 045F 630 |
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10.1016/j.meatsci.2017.04.019 doi GBVA2017010000020.pica (DE-627)ELV025303961 (ELSEVIER)S0309-1740(17)30137-7 DE-627 ger DE-627 rakwb eng 630 640 630 DE-600 640 DE-600 570 VZ 610 VZ 690 VZ 56.45 bkl Berry, D.P. verfasserin aut Animal breeding strategies can improve meat quality attributes within entire populations 2017transfer abstract 13 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. Conroy, S. oth Pabiou, T. oth Cromie, A.R. oth Enthalten in Elsevier Takahashi, Keita ELSEVIER Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice 2014 New York, NY [u.a.] (DE-627)ELV012275433 volume:132 year:2017 pages:6-18 extent:13 https://doi.org/10.1016/j.meatsci.2017.04.019 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U GBV_ILN_20 GBV_ILN_2032 GBV_ILN_2042 56.45 Baustoffkunde VZ AR 132 2017 6-18 13 045F 630 |
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Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice |
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Animal breeding strategies can improve meat quality attributes within entire populations |
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Animal breeding strategies can improve meat quality attributes within entire populations |
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Berry, D.P. |
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Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice |
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Ascorbic acid deficiency affects genes for oxidation–reduction and lipid metabolism in livers from SMP30/GNL knockout mice |
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animal breeding strategies can improve meat quality attributes within entire populations |
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Animal breeding strategies can improve meat quality attributes within entire populations |
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The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. |
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The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. |
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The contribution of animal breeding to changes in animal performance is well documented across a range of species. Once genetic variation in a trait exists, then breeding to improve the characteristics of that trait is possible, if so desired. Considerable genetic variation exists in a range of meat quality attributes across a range of species. The genetic variation that exists for meat quality is as large as observed for most performance traits; thus, within a well-structured breeding program, rapid genetic gain for meat quality could be possible. The rate of genetic gain can be augmented through the integration of DNA-based technologies into the breeding program; such DNA-based technologies should, however, be based on thousands of DNA markers dispersed across the entire genome. Genetic and genomic technologies can also have beneficial impact outside the farm gate as a tool to segregate carcasses or meat cuts based on expected meat quality features. |
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Animal breeding strategies can improve meat quality attributes within entire populations |
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Conroy, S. Pabiou, T. Cromie, A.R. |
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