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OverviewThis book explores genetic aspects of carcass and sheep meat quality traits and considers future options to improve meat quality.The focus is to breed for improved meat quality, as consumers require leaner meat, less fat and consistent quality.Therefore, traits determining product quality are carcass composition and meat quality. Meat quality traits pose particular problems for improvement, as direct measurements require the destruction of the animal.Muscle quality is considered to be difficult to measure in the live animal.Hence, this book investigated the use of in vivo composition traits to predict meat quality. Additionally, it investigated opportunities for genetically improving meat and carcass quality by using in vivo predictor traits and quantitative trait loci.There is no published information available on genetic correlations between carcass traits, assessed by Computer Tomography, and meat quality traits in any species.This study detected significant genomic approaches for traits related to carcass and meat quality.This book provided considerable novel information of the genetic control of sheep meat quality traits. Full Product DetailsAuthor: Eleni KaramichouPublisher: LAP Lambert Academic Publishing Imprint: LAP Lambert Academic Publishing Dimensions: Width: 15.20cm , Height: 1.10cm , Length: 22.90cm Weight: 0.295kg ISBN: 9783844300734ISBN 10: 3844300732 Pages: 196 Publication Date: 02 February 2011 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: In stock We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |