Animal Biotechnology and the Quality of Meat Production. by L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.)

By L. O. Fiems, B. G. Cottyn and D. I. Demeyer (Eds.)

This quantity is the 1st in a sequence of news of workshops on ''The use of animal biotechnology, to enhance animal future health prestige and meat quality''. This topic covers numerous issues of concentration, related to goods as assorted as grassland usage and meat caliber conception. ''Animal biotechnology'' used to be outlined to incorporate manipulation of replica; genetic manipulation of animals (transgenic animals); improvement of diagnostics and vaccines; and using development promoters (performance enhancers) that control digestion (e.g. probiotics) or tissue metabolism (e.g. somatotropins). the quantity adopts a multidisciplinary method of animal biotechnology and its relation to meat creation

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Additional info for Animal Biotechnology and the Quality of Meat Production. Papers Presented at an OECD Workshop Held in Melle, Belgium, 7–9th November, 1990

Example text

DNA-markers can improve selection accuracy (as a result of extra information about the breeding value), while it can also reduce the generation interval (DNA-markers will be available at young age). Rate of genetic progress is the most important evaluation criterion for selection programmes. As can be concluded from Fig. 1, modern biotechnological techniques will accelerate genetic progress. However, they may also have some negative effects. A major risk will be increased rates of inbreeding. Inbreeding reduces genetic variance in the long term, and it also can lead to inbreeding depression in fertility and production traits.

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