Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey
Bentley James | Beaumont Catherine | Le Pottier Gilles | Rémignon Hervé | Astruc Thierry | Santé Véronique | Baéza Élisabeth | Berri Cécile | Le Bihan-Duval Élisabeth | Fernandez Xavier
<p>Abstract</p> <p>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 (pH<sub>20</sub>) and 24 h <it>post-mortem </it>(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 <it>h</it><sup>2 </sup>= 0.21 ± 0.04 and <it>h</it><sup>2 </sup>= 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 (<it>r</it><sub><it>g </it></sub>= -0.80 ± 0.10) was found between pH<sub>20 </sub>and lightness (<it>L</it>*) of breast meat, both traits corresponding to PSE indicators. The pH<sub>20 </sub>in the thigh muscle had a moderate heritability (<it>h</it><sup>2 </sup>= 0.20 ± 0.07) and was partially genetically related to pH<sub>20 </sub>in the breast muscle (<it>r</it><sub><it>g </it></sub>= 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.</p>
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