Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB, Canada; Department of Food and Human Nutritional Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada.
Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB, Canada.
Meat Sci. 2023 Aug;202:109200. doi: 10.1016/j.meatsci.2023.109200. Epub 2023 Apr 25.
Knowledge of genetic parameters is required to select for optimal yield of primal cuts that may be used as the selection criteria for designing future breeding programs. This study aimed to estimate the heritability, as well as genetic and phenotypic correlations of primal cut lean and fat tissue components, and carcass traits in Canadian crossbred beef cattle. All tissue component traits presented a medium to high heritability (lean 0.41 to 0.61; fat 0.46 to 0.62; bone 0.22 to 0.48), which indicates a probable increase in their response to genetic selection. In addition, high genetic correlations were found among the primal cut lean trait group (0.63 to 0.94) and fat trait group (0.63 to 0.94), as well as strong negative correlations between lean and fat component traits (-0.63 to -1). Therefore, results suggested inclusion of primal cut tissue composition traits as a selection objective in breeding programs with consideration of correlations among the traits could help in optimizing lean yield for the highest carcass value.
需要了解遗传参数，以便选择最佳的初级切块产量，这可以作为未来育种计划设计的选择标准。本研究旨在估计加拿大杂交肉牛初级切块瘦肉和脂肪组织成分以及胴体性状的遗传力，以及遗传和表型相关性。所有组织成分性状均具有中等到高度的遗传力（瘦肉 0.41 至 0.61；脂肪 0.46 至 0.62；骨骼 0.22 至 0.48），这表明它们对遗传选择的反应可能会增加。此外，在初级切块瘦肉性状组（0.63 至 0.94）和脂肪性状组（0.63 至 0.94）之间发现了高度的遗传相关性，以及瘦肉和脂肪成分性状之间的强负相关（-0.63 至-1）。因此，结果表明，在育种计划中考虑性状之间的相关性，将初级切块组织组成性状作为一个选择目标，有助于优化瘦肉产量，以获得最高的胴体价值。
