Linked Life Data

11469642

Source:http://linkedlifedata.com/resource/pubmed/id/11469642

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PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
7
pubmed:dateCreated
2001-7-25
pubmed:abstractText
Genetic parameters of breast meat characteristics [pH 15 min postmortem (pH15min), ultimate pH (pHu), CIELAB color parameters (L*, lightness; a*, redness; b*, yellowness) and drip loss (DL)] as well as their genetic correlations with BW and body composition [breast yield (BRY) and abdominal fat percentage (AFP)] were estimated in an experimental meat-type chicken line. Heritability of the pH of meat was high for pHu (0.35 +/- 0.03) and even more so for pH15min (0.49 +/- 0.01). Color parameters appeared to be the most heritable traits, with heritability values ranging from 0.50 to 0.57. Drip loss heritability was estimated at 0.39 +/- 0.04. The rate and the extent of pH decline seemed to be controlled by different genes, as shown by the extremely low estimated genetic correlation (0.02 +/- 0.04) between pH15min and pHu. The ultimate pH of the meat was genetically very strongly related to its lightness (-0.91 +/- 0.02) and water-holding capacity (-0.83 +/- 0.04). These results suggest that selection for pHu could be exploited to prevent increased incidence of pale and exudative meat. The pH15min was poorly correlated with the other meat characteristics, with estimated correlations of 0.13, -0.23, 0.05, and -0.29 for L*, a*, b*, and DL, respectively. These results may be explained by the fact that, in our experimental conditions, pH15min remained high (between 6.01 and 6.75). Body weight and BRY exhibited poor genetic correlations (ranging from -0.06 to 0.13) with the pH of the meat at 15 min and 24 h postmortem. Both of the former traits were moderately negatively correlated with a* and b* values. A significant negative genetic correlation was observed between abdominal fatness and pHu. These results do not support the idea that selection for growth and breast development has a detrimental effect on breast meat quality even if, in the long term, the color intensity could be decreased.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Jul
pubmed:issn
0032-5791
pubmed:author
pubmed:issnType
Print
pubmed:volume
80
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
839-43
pubmed:dateRevised
2009-11-19
pubmed:meshHeading
pubmed:year
2001
pubmed:articleTitle
Estimation of the genetic parameters of meat characteristics and of their genetic correlations with growth and body composition in an experimental broiler line.
pubmed:affiliation
INRA, Station de Recherches Avicoles, Nouzilly, France. lebihan@tours.inra.fr
pubmed:publicationType
Journal Article