Genetics Selection Evolution | |
Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey | |
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 |
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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 (rg = -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 (rg = 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
【 预 览 】
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