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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
29/03/2021 |
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Actualizado : |
29/03/2021 |
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Tipo de producción científica : |
Capítulo en Libro Técnico-Científico |
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Autor : |
NAVAJAS, E. |
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Afiliación : |
ELLY ANA NAVAJAS VALENTINI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
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Título : |
The future of DNA technologies for improving beef quality: marbling, fatty acid composition and tenderness. |
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Fecha de publicación : |
2017 |
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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 |
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DOI : |
10.19103/AS.2016.0009.17 |
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Idioma : |
Inglés |
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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. |
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Palabras claves : |
Beef; Beef breeding programmes; Beef quality; Food production; Genome-wide association studies (GWAS); Genomic selection; Genomic selection (GS); Livestock; Meat production. |
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Thesagro : |
BOVINOS PARA CARNE. |
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Asunto categoría : |
L10 Genética y mejoramiento animal |
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Marc : |
LEADER 01503naa a2200253 a 4500
001 1061872
005 2021-03-29
008 2017 bl uuuu u00u1 u #d
024 7 $a10.19103/AS.2016.0009.17$2DOI
100 1 $aNAVAJAS, E.
245 $aThe future of DNA technologies for improving beef quality$bmarbling, fatty acid composition and tenderness.$h[electronic resource]
260 $c2017
520 $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.
650 $aBOVINOS PARA CARNE
653 $aBeef
653 $aBeef breeding programmes
653 $aBeef quality
653 $aFood production
653 $aGenome-wide association studies (GWAS)
653 $aGenomic selection
653 $aGenomic selection (GS)
653 $aLivestock
653 $aMeat production
773 $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
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Registro original : |
INIA Las Brujas (LB) |
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