Three strategies are evaluated to improve meat quality by breeding: 1) no change of the currently used breeding goal and selection index, and rely on correlated responses of meat quality traits, 2) inclusion of meat quality traits only in the breeding goal, and 3) inclusion of meat quality in both breeding goal and selection index. It is shown that selection for production traits only will probably result in a decrease of meat quality. Inclusion of meat quality in the breeding goal, but not in the index, improves meat quality and is an interesting option because no costs for meat quality measurements are made and the relative loss in production traits is small. The effects of different population means of meat quality traits on economic values of these traits and on the results found are discussed.
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 19. Selection and quantitative genetics; growth; reproduction; lactation; fish; fiber; meat., , 465–468, 1994
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