MTT Agrifood Research Finland, Biotechnology and Food Research, Biometrical Genetics, FI-31600 Jokioinen, Finland.
J Anim Sci. 2011 Apr;89(4):959-71. doi: 10.2527/jas.2010-2981. Epub 2010 Nov 19.
We present here phenotypic and genetic parameters for the major quality and production traits of farmed European whitefish. A total of 70 families were produced by mating each of 45 sires to an average of 1.6 dams and each of the 52 dams to an average of 1.3 sires. A total of 2,100 individuals were recorded for survival, and 507 individuals for growth and quality-related traits. The 4 major results were as follows: first, all traits exhibited nonzero heritabilities except for fillet gaping and fillet protein%. The heritabilities for the production traits were harvest weight (0.42 ± 0.10), gutted weight (0.40 ± 0.10), fillet weight (0.36 ± 0.09), maturity score (0.27 ± 0.11, on liability scale), survival (0.19 ± 0.05, on liability scale), carcass% (0.14 ± 0.07), and fillet% (0.11 ± 0.06). The heritabilities for the quality traits were condition factor (0.49 ± 0.10), fillet lipid% (0.37 ± 0.10), muscle texture (0.30 ± 0.09), Distell lipid reading (0.26 ± 0.09), fillet lightness (0.16 ± 0.07), fillet gaping (0.04 ± 0.06), and fillet protein% (0.04 ± 0.06). Second, the quality traits that were significantly genetically correlated with each other were all related to lipid deposition. Increasing fillet lipid% (an undesired change in whitefish) was genetically related to desired lighter fillet color [genetic correlation (r(G)) = 0.70 ± 0.22] and to undesired greater condition factor (0.39 ± 0.17). None of the other genetic correlations between condition factor, fillet lipid%, muscle texture, fillet lightness, fillet gaping, and fillet protein% were significant. Third, BW and gutted weight were genetically related to the quality traits that were genetically related to lipid deposition. Increasing harvest weight was genetically related to high fillet lipid% (r(G) = 0.59 ± 0.14), lighter fillet color (0.61 ± 0.25), and to greater condition factor (0.60 ± 0.12). All other genetic correlations of harvest weights with the quality traits were nonsignificant, indicating that rapid growth was not genetically related to gaping and softer flesh. Fourth, none of the genetic correlations of carcass%, fillet%, maturity, and survival with the quality traits were significant, implying weak genetic integration between the traits. Yet, marginally significant genetic correlations were found for fillet lipid% with maturity score (r(G) = -0.46 ± 0.24) and survival (0.36 ± 0.19). These results provide the genetic basis for assessing the potential to improve product quality via selective breeding.
我们在此介绍养殖欧洲白鱼的主要质量和生产性状的表型和遗传参数。通过将 45 个父本与每个母本平均交配 1.6 个，将 52 个母本与每个父本平均交配 1.3 个，共产生了 70 个家系。共记录了 2100 条个体的存活率，507 条个体的生长和质量相关性状。主要结果如下：首先，除鱼片张口和鱼片蛋白%外，所有性状均表现出非零遗传力。生产性状的遗传力为收获体重（0.42±0.10）、去脏体重（0.40±0.10）、鱼片重量（0.36±0.09）、成熟度评分（0.27±0.11，在责任尺度上）、存活率（0.19±0.05，在责任尺度上）、胴体%（0.14±0.07）和鱼片%（0.11±0.06）。质量性状的遗传力为条件系数（0.49±0.10）、鱼片脂质%（0.37±0.10）、肌肉质地（0.30±0.09）、Distell 脂质读数（0.26±0.09）、鱼片亮度（0.16±0.07）、鱼片张口（0.04±0.06）和鱼片蛋白%（0.04±0.06）。其次，彼此间存在显著遗传相关性的质量性状均与脂质沉积有关。增加鱼片脂质%（白鱼的一种不理想变化）与所需的更浅鱼片颜色（遗传相关系数（r(G)）=0.70±0.22）和不理想的更大条件系数（0.39±0.17）呈遗传相关。条件系数、鱼片脂质%、肌肉质地、鱼片亮度、鱼片张口和鱼片蛋白%之间的其他遗传相关性均不显著。第三，BW 和去脏体重与与脂质沉积相关的质量性状存在遗传相关性。收获体重的增加与高鱼片脂质%（r(G)=0.59±0.14）、更浅的鱼片颜色（0.61±0.25）和更大的条件系数（0.60±0.12）呈遗传相关。收获重量与其他质量性状的所有其他遗传相关性均不显著，表明快速生长与张口和肉质变软没有遗传相关性。第四，胴体%、鱼片%、成熟度和存活率与质量性状的遗传相关性均不显著，表明这些性状之间的遗传整合度较弱。然而，鱼片脂质%与成熟度评分（r(G)=-0.46±0.24）和存活率（0.36±0.19）之间存在边际显著的遗传相关性。这些结果为通过选择性繁殖评估提高产品质量的潜力提供了遗传基础。
