Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey
Résumé
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 (${\rm pH}_{20}$) 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 $h^{2}=0.21 \pm 0.04$ and $h^{2}= 0.16 \pm 0.04$, respectively. Heritabilities ranging from 0.10 to 0.32 were obtained for the colour indicators in the breast muscle. A marked negative genetic correlation ($r_g=-0.80 \pm 0.10$) was found between ${\rm pH}_{20}$ and lightness ($L^*$) of breast meat, both traits corresponding to PSE indicators. The ${\rm pH}_{20}$ in the thigh muscle had a moderate heritability ($h^{2}= 0.20 \pm 0.07$) and was partially genetically related to ${\rm pH}_{20}$ in the breast muscle ($r_g= 0.45 \pm 0.17$). Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat.
Domaines
Génétique animale
Origine : Accord explicite pour ce dépôt
Loading...