Breeding and Genetics

A Carcass EPD for Percentage of Retail Product

Author
  • Doyle E. Wilson (Iowa State University)

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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Published on
01 Jan 1998
Peer Reviewed