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Traditional animal breeding of cattle to improve carcass composition and meat quality
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Traditional animal breeding of cattle to improve carcass composition and meat qualityGenetic selection for carcass attributes such as marbling and tenderness is relatively new compared to selection for growth traits. Estimated breeding values (EBVs) allow for the comparison of animals for their genetic potential as parents for a given trait. This chapter reviews the role of EBVs, how they are calculated and their use in selection for carcass composition and meat quality.
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