Abstract

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 
superior merit

R. T Berg

Proceedings of the World Congress on Genetics Applied to Livestock Production, Volume 5. Plenary sessions, , 245–251, 1982
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