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Báo cáo sinh học: " Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey"

Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học thế giới đề tài: Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey | 623 Genet Sei. Evol. 35 2003 623-635 INRA EDP Sciences 2003 DOI 10.1051 gse 2003043 Original article Genetic parameters of meat technological qualitY traits in a grand-parental commercial line of turkeY Elisabeth Le Bihan-Duvala Cecile Berria Elisabeth Baézaa Véronique Santéb Thierry Astrucb Hervé Rémignon Gilles Le Pottierd James Bentley Catherine Beaumonta Xavier Fernandez0 a Institut national de la recherche agronomique Station de recherches avicoles 37380 Nouzilly France b Institut national de la recherche agronomique Station de recherches sur la viande Saint-Genès Champanelle France c École nationale supérieure agronomique de Toulouse 31326 Castanet-Tolosan France d Comité interprofessionnel de la dinde en France Mordelles France e British United Turkeys Chester UK Received 18 June 2002 accepted 7 February 2003 Abstract - 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 hpost-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- 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. turkey meat quality pH colour genetic parameters Corresponding author lebihan@tours.inra.fr 624 é. Le Bihan-Duval et aỉ. 1. introduction .