Genetics Selection Evolution (Nov 2003)

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

DOI
https://doi.org/10.1186/1297-9686-35-7-623
Journal volume & issue
Vol. 35, no. 7
pp. 623 – 635

Abstract

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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 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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