Fecha/hora: 26/07/2024 20:28:36

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	29/03/2021	
Fecha de la última actualización: 	29/03/2021	
Autoria: 	NAVAJAS, E.	
Afiliación: 	ELLY ANA NAVAJAS VALENTINI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay.	
Título: 	The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness.	
Año de publicación: 	2017	
Fuente/Imprenta: 	In: Dikeman, M. E. (2017). Ensuring safety and quality in the production of beef Volume 2: Quality. Chapter 17, 22 p. Doi: http://dx.doi.org/10.19103/AS.2016.0009.17	
DOI: 	10.19103/AS.2016.0009.17	
Idioma: 	Inglés	
Contenido: 	ABSTRACT.
In this chapter, the information provided by new DNA technologies and the use of genomics in both GWAS and GS are described in detail. Because the use of genomic
information in beef breeding programmes shows its potential in improving the quality of beef, the current use of GS in beef cattle is discussed. The progress on the genomics applied to the genetic improvement of beef quality is presented here, as well as research findings for marbling, fatty acids profile and tenderness. The benefits of building large training populations and the alternatives to this, are also discussed.	
Palabras-Clave: 	Beef; Beef breeding programmes; Beef quality; Food production; Genome-wide association studies (GWAS); Genomic selection; Genomic selection (GS); Livestock; Meat production.	
Thesagro: 	BOVINOS PARA CARNE.	
Categoría del tema: 	L10 Genética y mejoramiento animal	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (102555-1) - PXI - PL - DD - Chap.Book/E.Navajas/2017 -  -  - DIS