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Genetics Selection Evolution

, 35:623 | Cite as

Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkey

  • Élisabeth Le Bihan-Duval
  • Cécile Berri
  • Élisabeth Baéza
  • Véronique Santé
  • Thierry Astruc
  • Hervé Rémignon
  • Gilles Le Pottier
  • James Bentley
  • Catherine Beaumont
  • Xavier Fernandez
Open Access
Research

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 (r g = -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 (r g = 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.

Keywords

turkey meat quality pH colour genetic parameters 

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Copyright information

© INRA, EDP Sciences 2003

Authors and Affiliations

  • Élisabeth Le Bihan-Duval
    • 1
  • Cécile Berri
    • 1
  • Élisabeth Baéza
    • 1
  • Véronique Santé
    • 2
  • Thierry Astruc
    • 2
  • Hervé Rémignon
    • 3
  • Gilles Le Pottier
    • 4
  • James Bentley
    • 5
  • Catherine Beaumont
    • 1
  • Xavier Fernandez
    • 2
    • 3
  1. 1.Institut national de la recherche agronomiqueStation de recherches avicolesNouzillyFrance
  2. 2.Institut national de la recherche agronomiqueStation de recherches sur la viandeFrance
  3. 3.École nationale supérieure agronomique de ToulouseCastanet-TolosanFrance
  4. 4.Comité interprofessionnel de la dinde en FranceMordellesFrance
  5. 5.British United TurkeysChesterUK

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