Animal Breeding Strategies in a dynamic environment

J.A.M. van Arendonk

Research output: Chapter in Book/Report/Conference proceedingAbstract


Breeding organisation are dynamically searching for ways to create genetic improvement. The challenges to food research are to advance food products beyond the success of taste, convenience, safety and provision of essential nutrients, and to build the knowledge base necessary to develop foods that deliver documented health benefits for humans. Genetic variation within and between populations provides the basis for genetic improvement of the population. Little is known about the extent of or the basis of genetic variation in milk-quality and meat-quality traits. The release of the genome sequence of important farm animal species opens new opportunities to uncover more information about individual genes and their effect on quality traits. This information is being used to identify genes that contribute to natural genetic variation in milk-quality traits, in particular in milk-fat and milk-protein composition. Present methods for genetic evaluation of livestock are largely based on phenotypic information and pedigree registration. Genomics offers the opportunity to exploit information on individual genes which affects genetic evaluations as well as selection strategies. Use of genomic information to improve milk quality through breeding and for dairy product innovation (specialized milk, specialized dairy products and production of dairy components with proven health effects for incorporation in functional foods) are two key issues that are expected to drive change in dairying in the coming decades
Original languageEnglish
Title of host publicationHandbook and Abstracts Horizons in Livestock Sciences, Gold Coast, Queensland, 2-5 October 2005
Publication statusPublished - 2005


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