BIO101 F’98

9. Three characteristics in beef cattle – body weight, fat content, and tenderness – are measured and the following variance components are estimated: Body weight Fat content Tenderness VA 22 45 12 VD 10 25 5 VI 3 8 2 VE 42 64 8 VGE 0 0 1 In this population, which characteristic would respond best to selection? Explain your reasoning. ................
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