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皮埃蒙特年轻公牛胴体和肉质性状的遗传力和遗传相关性。

Heritability and genetic correlations of carcass and meat quality traits in Piemontese young bulls.

机构信息

Associazione Nazionale Allevatori Bovini di Razza Piemontese, Strada Trinità 32/A, Carrù (CN) 12061, Italy; Department of Agronomy, Food, Natural resources, Animals, and the Environment (DAFNAE), Università degli studi di Padova, Viale dell'Università 16, Legnaro 35020, Italy.

Associazione Nazionale Allevatori Bovini di Razza Piemontese, Strada Trinità 32/A, Carrù (CN) 12061, Italy.

出版信息

Meat Sci. 2019 Oct;156:111-117. doi: 10.1016/j.meatsci.2019.05.024. Epub 2019 May 24.

Abstract

Age at slaughter (AS), carcass weight (CW), carcass daily gain (CDG), conformation (EUS), and rib-eye area (REA) were recorded on 1166 Piemontese young bulls. pH, lightness (L*), redness (a*), yellowness (b*), hue angle (h*), chroma (C*), purge loss (PL), cooking loss (CL) and shear force (WBSF) were assessed on the Longissimus thoracis muscle of the same animals. Heritability of carcass traits ranged from 0.07 (EUS) to 0.32 (CDG), with those of meat quality from 0.12 (PL) to 0.32 (WBSF). Genetically, an increase in AS exerts an unfavourable effect on PL (0.40) and colour traits (L*-0.20, a*-0.32, b* -0.25), whereas CW and CDG have the opposite effect. EUS is correlated favourably with PL (-0.32) and unfavourably with WBSF (0.53), while REA is correlated unfavourably with PL (0.41), CL (0.35), a* (-0.58) and b* (-0.44), and favourably with L* (0.41). Current selection goals of the Piemontese breed can indirectly modify some of the quality traits of beef, particularly colour and tenderness.

摘要

年龄屠宰(AS),胴体重(CW),胴体日增重(CDG),体型(EUS)和眼肌面积(REA)被记录在 1166 头皮埃蒙特公牛身上。相同动物的背最长肌上评估了 pH 值,亮度(L*),红色度(a*),黄色度(b*),色调角(h*),色饱和度(C*),渗出损失(PL),煮失(CL)和剪切力(WBSF)。胴体性状的遗传力范围为 0.07(EUS)至 0.32(CDG),肉质性状的遗传力范围为 0.12(PL)至 0.32(WBSF)。从遗传角度来看,AS 的增加对 PL(0.40)和颜色性状(L*-0.20,a*-0.32,b*-0.25)产生不利影响,而 CW 和 CDG 则产生相反的影响。EUS 与 PL(-0.32)呈正相关,与 WBSF(0.53)呈负相关,而 REA 与 PL(0.41)、CL(0.35)、a*(-0.58)和 b*(-0.44)呈负相关,与 L*(0.41)呈正相关。皮埃蒙特牛的当前选择目标可以间接改变牛肉的一些质量性状,特别是颜色和嫩度。

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