Vanderhout Ryley J, Leishman Emily M, Abdalla Emhimad A, Barbut Shai, Wood Benjamin J, Baes Christine F
Centre for Genetic Improvement of Livestock, University of Guelph, Guelph, ON, Canada.
Department of Food Science, University of Guelph, Guelph, ON, Canada.
Front Genet. 2022 Mar 3;13:842584. doi: 10.3389/fgene.2022.842584. eCollection 2022.
Due to the increasing prevalence of growth-related myopathies and abnormalities in turkey meat, the ability to include meat quality traits in poultry breeding strategies is an issue of key importance. In the present study, genetic parameters for meat quality traits and their correlations with body weight and meat yield were estimated using a population of purebred male turkeys. Information on live body, breast, thigh, and drum weights, breast meat yield, feed conversion ratio, breast lightness (L*), redness (a*), and yellowness (b*), ultimate pH, and white striping (WS) severity score were collected on 11,986 toms from three purebred genetic lines. Heritability and genetic and partial phenotypic correlations were estimated for each trait using an animal model with genetic line, hatch week-year, and age at slaughter included as fixed effects. Heritability of ultimate pH was estimated to be 0.34 ± 0.05 and a range of 0.20 ± 0.02 to 0.23 ± 0.02 for breast meat colour (L*, a*, and b*). White striping was also estimated to be moderately heritable at 0.15 ± 0.02. Unfavorable genetic correlations were observed between body weight and meat quality traits as well as white striping, indicating that selection for increased body weight and meat yield may decrease pH and increase the incidence of pale meat with more severe white striping. The results of this analysis provide insight into the effect of current selection strategies on meat quality and emphasize the need to include meat quality traits into future selection indexes for turkeys.
由于火鸡肉中与生长相关的肌病和异常情况日益普遍，将肉质性状纳入家禽育种策略的能力是一个至关重要的问题。在本研究中，使用纯种雄性火鸡群体估计了肉质性状的遗传参数及其与体重和肉产量的相关性。收集了来自三个纯种遗传品系的11986只雄火鸡的活体、胸肉、大腿和小腿重量、胸肉产量、饲料转化率、胸肉亮度（L*）、红度（a*）、黄度（b*）、最终pH值和白条严重程度评分等信息。使用包含遗传品系、孵化周-年份和屠宰年龄作为固定效应的动物模型估计每个性状的遗传力以及遗传和部分表型相关性。最终pH值的遗传力估计为0.34±0.05，胸肉颜色（L*、a和b）的遗传力范围为0.20±0.02至0.23±0.02。白条的遗传力也被估计为中等，为0.15±0.02。在体重与肉质性状以及白条之间观察到不利的遗传相关性，这表明选择增加体重和肉产量可能会降低pH值并增加白条更严重的浅色肉的发生率。该分析结果为当前选择策略对肉质的影响提供了见解，并强调了将肉质性状纳入未来火鸡选择指数的必要性。
