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Long-term selection for meat production in poultry

Published online by Cambridge University Press:  27 February 2018

P. B. Siegel  and
E. A. Dunnington
P. B. Siegel
Affiliation:
Department of Poultry Science, Virginia Polytechnic Institute andState University, Blacksburg, Va. 24061, U.S.A.
E. A. Dunnington
Affiliation:
Department of Poultry Science, Virginia Polytechnic Institute andState University, Blacksburg, Va. 24061, U.S.A.
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Abstract

Selection for meat production in poultry includes commercial development of meat-type chickens, turkeys and waterfowl and laboratory studies that involve these types of poultry. Heritabilities for growth traits are moderate to high, enabling response to selection for these traits. Changes in growth traits result in correlated responses in feed intake and have a negative relationship with reproductive traits. That is, deviations from intermediate growth rates are deleterious to reproduction. In this paper we discuss genetic aspects of poultry meat production and long-term laboratory selection experiments for growth. Emphasis is given to the species with the most extensive research base, the chicken.

Type
Trait Improvement
Information
BSAP Occasional Publication , Volume 12: Animal Breeding Opportunities , 1988 , pp. 238 - 251
Copyright
Copyright © British Society of Animal Production 1988

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References

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