A Carcass EPD for Percentage of Retail Product
Abstract
A new carcass EPD has been developed for the American Angus Association’s National Carcass Evaluation Program. A percentage of retail product EPD combines the traditional carcass traits (hot carcass weight, fat thickness, ribeye area and KPH) into a composite EPD. Although the heritabilitty for this trait (.25) is not the highest for the carcass traits, it is high enough for breeders to make significant change.
Keywords: ASL R1441
How to Cite:
Wilson, D. E., (1998) “A Carcass EPD for Percentage of Retail Product”, Iowa State University Animal Industry Report 1(1).
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