Lonergan S M, Deeb N, Fedler C A, Lamont S J
Department of Animal Science, Iowa State University, Ames, Iowa 50011, USA.
Poult Sci. 2003 Dec;82(12):1990-4. doi: 10.1093/ps/82.12.1990.
The objective of this project was to examine the diversity of breast meat composition and quality traits among unique resource populations. Birds from 5 groups (inbred Leghorn, inbred Fayoumi, commercial broilers, F5 broiler-inbred Leghorn cross, and F5 broiler-inbred Fayoumi cross) were utilized. Contemporary stocks (broilers, inbreds, and crosses) were grown in a single house but in separate pens. Birds were harvested at 8 wk of age. Breast muscle weight, moisture, lipid and protein contents, color, pH, and Kramer shear force values were determined on birds from each group. Breasts from broilers contained lower percentages of protein (P < 0.05) and greater percentages of lipid (P < 0.05) compared with all other groups. The 5 genetic stocks did not differ for Hunter L values or pH. The data indicate that the Leghorn inbred line breasts were a more pure and more intense red color than the crossbred contemporary (P < 0.05). Kramer shear force (kg/g sample) was higher (P < 0.05) in breasts from broilers than in breasts from the inbred lines. Our results demonstrate that the 5 genetic groups differed markedly in breast meat composition and quality characteristics. The described outbred by inbred advanced intercross lines will be useful in searches for genes affecting meat quality traits. Definition of the molecular factors that influence these traits will enhance our ability to make improvements in composition and quality of poultry meats.
本项目的目的是研究独特资源群体中胸肉成分和品质性状的多样性。使用了来自5个组的鸡（近交来航鸡、近交法尤米鸡、商品肉鸡、F5肉鸡-近交来航鸡杂交种和F5肉鸡-近交法尤米鸡杂交种）。当代种群（肉鸡、近交系和杂交种）在同一鸡舍中饲养，但分栏饲养。鸡在8周龄时屠宰。测定了每组鸡的胸肌重量、水分、脂质和蛋白质含量、颜色、pH值和克莱默剪切力值。与所有其他组相比，肉鸡的胸肉蛋白质含量较低（P < 0.05），脂质含量较高（P < 0.05）。5个遗传种群的亨特L值或pH值没有差异。数据表明，近交来航鸡品系的胸肉颜色比杂交当代鸡更纯、更红（P < 0.05）。肉鸡胸肉的克莱默剪切力（kg/g样品）高于近交系胸肉（P < 0.05）。我们的结果表明，5个遗传群体的胸肉成分和品质特征存在显著差异。所描述的近交与远交高级互交系将有助于寻找影响肉质性状的基因。确定影响这些性状的分子因素将提高我们改善禽肉成分和品质的能力。
