Salgado Pardo José Ignacio, González Ariza Antonio, Navas González Francisco Javier, León Jurado José Manuel, Díaz Ruiz Esther, Delgado Bermejo Juan Vicente, Camacho Vallejo María Esperanza
Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, Córdoba, Spain.
Agropecuary Provincial Centre, Diputación Provincial de Córdoba, Córdoba, Spain.
Front Vet Sci. 2024 Feb 15;11:1326519. doi: 10.3389/fvets.2024.1326519. eCollection 2024.
The present study aims to develop a statistical tool for turkey breed traceability testing based on meat and carcass quality characteristics. To this end, a comprehensive meta-analysis was performed, collecting data from a total of 75 studies approaching meat and carcass attributes of 37 turkey strains and landraces since the late 1960s. A total of 22 meat and carcass traits were considered variables, grouped in the following clusters: carcass dressing traits, muscle fiber properties, pH, colorimetry, water-capacity traits, texture-related attributes, and nutritional composition of the meat. Once the multicollinearity analysis allowed the deletion of redundant variables, cold carcass weight, slaughter weight, muscle fiber diameter, sex-female, carcass/piece weight, meat redness, ashes, pH24, meat lightness, moisture, fat, and water-holding capacity showed explanatory properties in the discriminating analysis ( < 0.05). In addition, strong positive and negative correlations were found among those variables studied. Carcass traits were positively associated, particularly slaughter weight and cold carcass weight (+0.561). Among meat physical traits, pH showed positive correlations with drip loss (+0.490) and pH24 (+0.327), and water-holding capacity was positively associated with cholesterol (+0.434) and negatively associated with collagen (-0.398). According to nutritional traits, fat and ash showed a strong correlation (+0.595), and both were negatively associated with moisture (-0.375 and -0.498, respectively). Strong negative correlations were found as well between meat protein and fat (-0.460) and between collagen and cholesterol (-0.654). Finally, the Mahalanobis distance suggested a clustering pattern based on meat and carcass characteristics that report information about interbreeding and variety proximity. This study establishes a departure point in the development of a tool for breed traceability guaranteeing aimed at enhancing distinguished, local breed-based turkey meat.
本研究旨在开发一种基于肉和胴体质量特征的火鸡品种可追溯性测试统计工具。为此，进行了一项全面的荟萃分析，收集了自20世纪60年代末以来共75项研究的数据，这些研究涉及37个火鸡品系和地方品种的肉和胴体属性。总共22个肉和胴体性状被视为变量，分为以下几类：胴体屠宰性状、肌纤维特性、pH值、比色法、持水能力性状、质地相关属性以及肉的营养成分。一旦多重共线性分析允许删除冗余变量，冷胴体重、屠宰体重、肌纤维直径、雌性性别、胴体/切块重量、肉的红色度、灰分、pH24、肉的亮度、水分、脂肪和持水能力在判别分析中显示出解释性属性（<0.05）。此外，在研究的这些变量之间发现了强正相关和负相关。胴体性状呈正相关，特别是屠宰体重和冷胴体重（+0.561）。在肉的物理性状中，pH值与滴水损失（+0.490）和pH24（+0.327）呈正相关，持水能力与胆固醇呈正相关（+0.434），与胶原蛋白呈负相关（-0.398）。根据营养性状，脂肪和灰分显示出强相关性（+0.595），两者均与水分呈负相关（分别为-0.375和-0.498）。在肉蛋白和脂肪之间（-0.460）以及胶原蛋白和胆固醇之间（-0.654）也发现了强负相关。最后，马氏距离表明了一种基于肉和胴体特征的聚类模式，该模式报告了有关杂交和品种亲缘关系的信息。本研究为开发一种旨在提升基于独特地方品种的火鸡肉的品种可追溯性保证工具奠定了基础。
