Genet. Sel. Evol.
Volume 35, Number 6, November-December 2003
|Page(s)||623 - 635|
Genetic parameters of meat technological quality traits in a grand-parental commercial line of turkeyÉlisabeth Le Bihan-Duvala, Cécile Berria, Élisabeth Baézaa, Véronique Santéb, Thierry Astrucb, Hervé Rémignonc, Gilles Le Pottierd, James Bentleye, Catherine Beaumonta and Xavier Fernandezb, c
a Institut national de la recherche agronomique, Station de recherches avicoles, 37380 Nouzilly, France
b Institut national de la recherche agronomique, Station de recherches sur la viande, Saint-Genès Champanelle, France
c École nationale supérieure agronomique de Toulouse, 31326 Castanet-Tolosan, France
d Comité interprofessionnel de la dinde en France, Mordelles, France
e British United Turkeys, Chester, UK
(Received 18 June 2002; accepted 7 February 2003)
Genetic parameters for meat quality traits and their relationships with body weight and breast development were estimated for a total of 420 male turkeys using REML. The birds were slaughtered in a commercial plant and the traits measured included pH at 20 min ( ) and 24 h post-mortem (pHu) and colour of the breast and thigh meat. The heritabilities of the rate and the extent of the pH fall in the breast muscle were estimated at and , respectively. Heritabilities ranging from 0.10 to 0.32 were obtained for the colour indicators in the breast muscle. A marked negative genetic correlation ( ) was found between and lightness ( L*) of breast meat, both traits corresponding to PSE indicators. The in the thigh muscle had a moderate heritability ( ) and was partially genetically related to in the breast muscle ( ). Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat.
Key words: turkey / meat quality / pH / colour / genetic parameters
Correspondence and reprints: Élisabeth Le Bihan-Duval email@example.com
© INRA, EDP Sciences 2003