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- Allan, M.F.; Smith, T.P.L.
- Meat science 2008 v.80 no.1 pp. 79
- meat production; beef cattle; dairy cattle; food biotechnology; genetic engineering; genetically modified foods; selection intensity; selection index; animal breeding; nucleotide sequences; genetically modified organisms; quantitative traits; genomics; livestock and meat industry; animal genetics; molecular genetics; selection criteria; livestock production
- ... Substantial improvements in production efficiency and quality of beef and dairy products have been made possible through manipulation of bovine genetics. The advent of modern breeds in the last two centuries, the institution of phenotypic selection practices and quantitative genetics, even the process of domestication in the distant past, have all represented means to make use of naturally occurri ...