01503naa a2200253 a 450000100080000000500110000800800410001902400340006010000160009424501350011026000090024552006010025465000230085565300090087865300290088765300170091665300200093365300430095365300220099665300270101865300140104565300200105977301700107910618722021-03-29       2017    bl uuuu     u00u1 u    #d7 a10.19103/AS.2016.0009.172DOI1 aNAVAJAS, E.  aThe future of DNA technologies for improving beef qualitybmarbling, fatty acid composition and tenderness.h[electronic resource]  c2017  aABSTRACT. 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.  aBOVINOS PARA CARNE  aBeef  aBeef breeding programmes  aBeef quality  aFood production  aGenome-wide association studies (GWAS)  aGenomic selection  aGenomic selection (GS)  aLivestock  aMeat production  tIn: 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