Genetic Improvement for Meat Production and Quality using Physiological Traits and DNA Markers and Possibility of Disease Resistance in Pigs
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概要
- 論文の詳細を見る
This paper reports results from a seven-generation genetic selection experiment to develop an excellent line of Duroc breed in meat production and meat quality traits. It also describes genetic correlations between meat quality and various production traits and physiological traits such as serum insulin like growth factor 1 (IGF-1) and leptin concentration. This study introduces the possibility of genetic improvement using DNA marker for Duroc pigs. Recently, pork that is produced without antibiotic feed additives is demanded internationally, thereby necessitating some other means to improve pigs' disease resistance. A pig-breeding program for the goal of higher disease resistance has begun. This report presents the possibility of genetic improvement of pig's disease resistance based on statistical breeding theory, on DNA marker information, and on its actual implementation.
- 東北大学の論文
- 2004-11-25
著者
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SUZUKI Keiichi
Laboratory of Animal Breeding and Genetics, Graduate School of Agricultural Science, Tohoku Universi
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Nishida A
Graduate School Of Agricultural Science Faculty Of Agriculture Tohoku University
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Suzuki K
Graduate School Of Agricultural Science Faculty Of Agriculture Tohoku University
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SHINOHARA Hisashi
Laboratory of Animal Breeding and Genetics, Graduate School of Agricultural Science, Tohoku Universi
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NISHIDA Akira
Laboratory of Animal Breeding and Genetics, Graduate School of Agricultural Science, Tohoku Universi
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Shinohara Hisashi
Graduate School Of Agricultural Science Faculty Of Agriculture Tohoku University
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Suzuki Keiichi
Laboratory Of Animal Breeding And Genetics Graduate School Of Agricultural Science Tohoku University
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