There are many qualities that can be measured on the same animal several times such as milk production (season) This leads to the possibility of predicting the animal productivity of this capacity in the future or the extent of replication well when the same conditions and this is known as:
Repeatability:
It is the ratio of total genetic variability and permanent environmental variation to total phenotypic variation.
(σ2P / ((σ2G + σ2PE = R
The value ranges from zero to the correct one and usually the coefficient is greater than or equal to the genetic equivalent. For example, the recipe for milk production has a coefficient of about 50%, body weight 70%, fat ratio 75%, and pregnancy rate 1%.
When selecting and improving more than one character at the same time, we must care about the genetic parameters of the most important: environmental link and genetic link and phenotypic link and the value of 1 to 1, for example, the genetic link between the total milk and fat ratio is a negative correlation -0.3 meaning that genetic improvement For dairy production leads to a decrease in fat ratio. Conversely, the genetic correlation between the amount of milk and the conversion efficiency of food is +0.8, which means that the improvement of high milk production improves the conversion efficiency of food.
Repeatability:
It is the ratio of total genetic variability and permanent environmental variation to total phenotypic variation.
(σ2P / ((σ2G + σ2PE = R
The value ranges from zero to the correct one and usually the coefficient is greater than or equal to the genetic equivalent. For example, the recipe for milk production has a coefficient of about 50%, body weight 70%, fat ratio 75%, and pregnancy rate 1%.
When selecting and improving more than one character at the same time, we must care about the genetic parameters of the most important: environmental link and genetic link and phenotypic link and the value of 1 to 1, for example, the genetic link between the total milk and fat ratio is a negative correlation -0.3 meaning that genetic improvement For dairy production leads to a decrease in fat ratio. Conversely, the genetic correlation between the amount of milk and the conversion efficiency of food is +0.8, which means that the improvement of high milk production improves the conversion efficiency of food.
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Genetic Engineering