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BIOL - Natural breeding Vs Selective breeding 

Biology, IB | IGCSE | GCE | AP Biology

April 20, 2020

Natural breeding Vs selective breeding

Natural breeding:

Theoretically, natural selection is the cause of evolution.

Some major things to consider include:

-Different species have individuals which show a wide range of variation because of differences in genes.

-  Given that different individuals with characteristics most suited to their environment are more likely to survive and reproduce accordingly. The genes that allow the reproduction are then passed onto the offspring.

- in contrast, the ones that are poorly adapted to their home environment are less likely to not only reproduce, but even survive. This indicated no genes getting passed down to the next generation.

- As time goes on, a species will gradually develop and evolve

- Both, environment and genes lead to variation, but only genetic variation gets passed onto the next generation.

Selective breeding:

It is the traditional method for a rise in livestock and crops. Examples include: increasing disease resistance and or milk yield.

The process takes place over generations. Steps of cruciality:

  • Decide which characteristics need to be passed down.
  • Select parents that show these characteristics.
  • Select the best offspring from parents to reproduce
  • Repeat the process consecutively

New Varieties:

Natural and selective breeding both contribute changes in animal and plants. The differences between these two are that natural breeding occurs naturally- self explanatory! However, selective happens manually with greater thought and procedure with intervention of humans. This is also why selective breeding is sometimes referred to as artificial selection.

Different varieties of animals and plants with their respective characteristics can be developed through selective breeding.

Common examples:

  • Cows producing lots of milk.
  • Chickens that  produce large eggs
  • Wheat plants that produce lots of grain

*These new varieties are economically crucial. Providing greater (food) in amount and quality to feed people.*

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