Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey
Le Bihan-Duval, E. ((Institut National de la Recherche Agronomique, Nouzilly (France). Centre de Tours, Station de Recherches Avicoles)) | Berri, C. | Baeza, E. | Sante, V. | Astruc, T. | Remignon, H. | Le Pottier, G. | Bentley, J. | Beaumont, C. | Fernandez, X.
Genetics 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
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Эту запись предоставил National Institute for Agricultural Research