GENETICS AND EVOLUTION
EVOLUTION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Ranchers historically have used genetics to produce new varieties of cattle. Buffalo can tolerate both hot and cold temperatures but have meat that is not as tasty and tender as beef. Cattle that are subjected to severe temperature extremes produce meat that is neither tender nor good-tasting. What good qualities might a “beefalo” (cross between cattle and buffalo) possess?
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Animals with good-tasting meat but not tolerance to heat
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Animals that tolerate heat and cold but do not have good-tasting meat
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Animals that tolerate cold but do not have good-tasting meat
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Animals that tolerate heat and cold and have good-tasting meat
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Explanation:
Detailed explanation-1: -The cross between the Bison and beef breeds combined the superior hardiness, foraging ability, calving ease, and meat quality of the Bison with the fertility, milking ability, and ease of handling from the bovine. The cross has also given increased meaning to the term of hybrid vigor.
Detailed explanation-2: -The genetic group of animal, season of calving, parity of animal, and birth weight of calf were found to be significant sources of variation in the GL of the Jersey crossbred cattle, whereas the period of calving and sex of calf did not affect this trait.
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