BIOLOGICAL INFLl_KZNCES ONTHE GENETIC IMPHOVEMENT OF PIGS
نویسنده
چکیده
These can be divided into subjective and objective traits. Subjective traits, such as flavour, can only be evaluated by the human senses. This places severe limitations on efforts to improve them genetically. Amongst the objective traits Malmfors (1979) identified colour, water content, drip loss and fatness. With reasonably high heritabilities (0.3 to 0.61, they appear to offer fair potential for improvement through selection. However, most suffer through not being measurable on the live animal and, in Australia, through the absence of economic incentives for their improvement. The one exception is fatness.
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تاریخ انتشار 2001