Genetic Parameter Estimates of Production, Meat Quality, and Sensory Traits in Duroc Swine Schwab, Clint Baas, Thomas 2018-08-25T20:42:22.000 2020-06-29T23:30:45Z 2020-06-29T23:30:45Z Tue Jan 01 00:00:00 UTC 2008 2008-01-01
dc.description.abstract <p>Heritability estimates detected for carcass composition, meat quality, and sensory measures indicate that improvement in these traits may be attained if adequate selection pressure is applied. Estimates obtained within the current population illustrate that substantial genetic relationships exist between many economically relevant traits. Genetic parameters estimated after 6 generations of selection for intramuscular fat indicate that the use of ultrasound technology may provide a non-invasive method for genetic improvement of IMF and other meat and eating quality components. However, genetic improvement programs aimed at meat quality improvement should be aware of possible adverse effects on carcass leanness, muscling, and loin color.</p>
dc.identifier archive/
dc.identifier.articleid 1391
dc.identifier.contextkey 3388800
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath ans_air/vol654/iss1/101
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R2352
dc.source.bitstream archive/|||Fri Jan 14 18:13:20 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R2352
dc.title Genetic Parameter Estimates of Production, Meat Quality, and Sensory Traits in Duroc Swine
dc.type article
dc.type.genre swine
dspace.entity.type Publication
relation.isJournalIssueOfPublication 909ac4c2-8fd1-4171-aecf-35fe1900b2cb
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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