Génétique et sélection avicoles: Évolution des méthodes et des caractères

Abstract

Genetics is responsible for a large proportion of the dramatic increase in poultry production, partly thanks to biological characteristics of poultry species which are particularly favourable to selection. Today, the requests of the consumers and of the breeders lead the geneticist to study new traits such as quality of products, resistance to diseases (whether infectious or not), reduction of effluents, animal welfare...In parallel, methods are improving thus allowing a better modelisation of traits and of genetic effects but also an integration of results of molecular information. The whole could make it possible to select for new criteria but also to renew the study of already selected traits such as growth or laying intensity.