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Relationship between purebred and crossbred parameters

1991; Wiley; Volume: 108; Issue: 1-6 Linguagem: Inglês

10.1111/j.1439-0388.1991.tb00183.x

1439-0388

Ming Wei, Hanno Steen, J. H. J. van der Werf, E.W. Brascamp,

Genetic Mapping and Diversity in Plants and Animals

Journal of Animal Breeding and GeneticsVolume 108, Issue 1-6 p. 253-261 Relationship between purebred and crossbred parameters I Variances and covariances under the one-locus model M. Wei, Corresponding Author M. Wei Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this authorH. A. M. Van der Steen, Corresponding Author H. A. M. Van der Steen Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this authorJ.H.J. Van der Werf, Corresponding Author J.H.J. Van der Werf Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this authorE. W. Brascamp, Corresponding Author E. W. Brascamp Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this author M. Wei, Corresponding Author M. Wei Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this authorH. A. M. Van der Steen, Corresponding Author H. A. M. Van der Steen Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this authorJ.H.J. Van der Werf, Corresponding Author J.H.J. Van der Werf Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this authorE. W. Brascamp, Corresponding Author E. W. Brascamp Department of Animal Breeding, Wageningen Agricultural University, Wageningen, The Netherlands Department of Animal Breeding, Wageningen Agricultural University, P. O. Box 338, 6700 AH Wageningen, The Netherlands Pig Improvement Company Ltd., Fyfield Wick, Abingdon, Oxfordshire OX13 5NA, United KingdomSearch for more papers by this author First published: January‐December 1991 https://doi.org/10.1111/j.1439-0388.1991.tb00183.xCitations: 21AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. 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