Which factor can influence meat quality in livestock?

Study for the ANSI 1124 Introduction to the Animal Sciences Exam. Engage with interactive flashcards and multiple-choice questions, each offering hints and detailed explanations. Prepare effectively for your exam!

Genetics plays a significant role in influencing meat quality in livestock because it determines various intrinsic traits that affect muscle structure, fat deposition, and overall growth rate. Specific genetic lines or breeds are selected for desirable qualities such as marbling, tenderness, and flavor, which are essential for high-quality meat. For example, certain cattle breeds are known for their superior marbling, which contributes to a better taste and texture in the final product.

Additionally, genetic factors can affect the animal's muscle fiber type and overall metabolism, influencing how the animal grows and how the meat will ultimately perform in terms of cooking and palatability. This means that while management practices such as feeding and housing can impact meat quality, the underlying genetic makeup of the animal fundamentally lays the groundwork for its potential meat quality traits. Factors like habitat, feeding frequency, and water availability can influence meat quality but are often mediated by the genetic predisposition of the animals.

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