The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness Stuart Tyson Smith

The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness Stuart Tyson SmithDNA genotyping with high density panels and genome sequencing provide new opportunities for genetic improvement of beef quality traits by genomic selection (GS). Adoption of GS in the beef industry is lower than that in the dairy industry. Lower accuracy of genomic predictions is one of the reasons, which is associated with the difficulties to build large training populations. Nevertheless, current accuracies for meat quality traits are promising,

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