As an animal grows, besides an increase in weight, there are associated adjustments in
the relative proportion of component parts. In meat animal species the carcass represents an
important point in the economic production process and its composition (the proportion of the
major tissues - muscle, fat and bone) largely determines carcass value. A high proportion of
muscle with a low proportion of bone and an optimum level of fatness represents a carcass of
Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 5. Plenary sessions, , 245–251, 1982
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