Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey

Genetics Selection Evolution

Xavier Fernandez⁴  Catherine Beaumont⁵  James Bentley³  Gilles Le Pottier²  Hervé Rémignon⁴  Thierry Astruc¹  Véronique Santé¹  Élisabeth Baéza⁵  Cécile Berri⁵  Élisabeth Le Bihan-Duval⁵ 

[1] Institut national de la recherche agronomique, Station de recherches sur la viande, Saint-Genès Champanelle, France;Comité interprofessionnel de la dinde en France, Mordelles, France;British United Turkeys, Chester, UK;École nationale supérieure agronomique de Toulouse, 31326 Castanet-Tolosan, France;Institut national de la recherche agronomique, Station de recherches avicoles, 37380 Nouzilly, France

关键词: genetic parameters;    colour;    pH;    meat quality;    turkey;   

Others  :  1094387
DOI  :  10.1186/1297-9686-35-7-623

 received in 2002-06-18, accepted in 2003-02-07,  发布年份 2003

【 摘 要 】

Genetic parameters for meat quality traits and their relationships with body weight and breast development were estimated for a total of 420 male turkeys using REML. The birds were slaughtered in a commercial plant and the traits measured included pH at 20 min (pH₂₀) and 24 h post-mortem (pHu) and colour of the breast and thigh meat. The heritabilities of the rate and the extent of the pH fall in the breast muscle were estimated at h² = 0.21 ± 0.04 and h² = 0.16 ± 0.04, respectively. Heritabilities ranging from 0.10 to 0.32 were obtained for the colour indicators in the breast muscle. A marked negative genetic correlation (r_g = -0.80 ± 0.10) was found between pH₂₀ and lightness (L*) of breast meat, both traits corresponding to PSE indicators. The pH₂₀ in the thigh muscle had a moderate heritability (h² = 0.20 ± 0.07) and was partially genetically related to pH₂₀ in the breast muscle (r_g = 0.45 ± 0.17). Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat.

【 授权许可】

   
2003 INRA, EDP Sciences