I think we donot have any reason to ssy donot do itl

What do you mean by quality?

However, carcass composition traits (e.g. carcass weight, fat thickness and marbling) are moderately to highly heritable.

You can certainly do so if you are aware of the hereditary traits to be selected and their inheriting ability. But an ethical question is, do we need to do that? Nature is the best selector of genes as per the needs of animals. Here, we want the genes of our choice to be incorporated. Naturally it may disturb the entire physiology of these animals as we want them to produce the meat quality of our choice but not that of the animal's choice. So such animals may face the challenges of changing environments with great difficulty which is going to compromise with animal welfare while interfering with their adaptability as well.

I agree with you Ashwani Roy, thus why i am using the word manipulation, focusing on addressing the emerging consumer preferences for better quality and healthier meat products. Its less of an animal welfare issue.

Patrick BAENYI Simon ! Consumers determine quality meat as one with desirable color, firm texture, less drip, high marbling, and moderate visible fat and fresh meat odor, while discoloration, soft texture, large amount of drip, less marbling, excessive visible fat and abnormal meat odor are considered as poor quality traits for fresh meat. The proponents of meat quality expectations and quality experience and its implications for consumer satisfaction can be describe by meat quality attributes of sensory, physical and chemical properties. I am targeting the aforementioned properties.

Is it fair to compromise the animal welfare while fulfilling the needs of consumers? Consumer may ask anything under the sun. If something is not healthier for the animals, how can it be healthy for consumers? Now the final choice is yours!