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Tastier beef by genetic design

| | September 13, 2012

This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

New research to examine the link between genetics and health and meat-eating quality has just begun at the Tully research centre in Co Kildare.

With many beef breeds now using meat quality as a successful marketing tool, the aim is to generate scientifically verified information on how genetics can contribute to better quality beef.

The research will also investigate the link between genetics and health traits such as their antibody defence as a result of vaccination.

Stephen Conroy from ICBF said the information would drastically increase the information available on young AI sires.

“For example, we can examine how and why different animals build up a good resistance to disease after being vaccinated and why other animals may not have the same antibody defence,” he explained.

View the original article here: Tastier beef by genetic design

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