Estimates of genetic parameters and cluster analyses for carcass and meat quality traits in birds

Rodrigo Pelicioni Savegnago,Luara Afonso de Freitas,Adriane Molardi Bainy,Danísio Prado Munari,Jaqueline Oliveira Rosa,Beatriz do Nascimento Nunes,Mônica Corrêa Ledur

doi:10.1590/s0100-204x2017000300008

Rodrigo Pelicioni Savegnago, Luara Afonso de Freitas + Show 5 more

Open Access

https://doi.org/10.1590/s0100-204x2017000300008

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Abstract

Abstract: The objective of this work was to estimate genetic parameters for bird carcass and meat quality traits, as well as to explore the genetic patterns of the breeding values of this population using cluster analyses. Data from 1,846 birds were used to estimate the genetic parameters of production and quality traits using the multiple-trait animal model, and cluster analyses were performed. The heritability estimates ranged from 0.08± 0.03 for meat pH measured 24 hours after slaughter to 0.85± 0.09 for body weight. The genetic correlations between production traits were high and positive. The genetic correlations between meat quality traits were low and were not informative due to the high standard errors (same magnitudes as those of the genetic correlations). The genetic correlations between meat production and quality traits were negative, except between production traits and meat lightness intensity. Based on breeding values (EBVs), the evaluated population can be divided into four groups through cluster analyses, and one group is suitable for selection because the birds presented EBVs above and around the average of the population, respectively, for production and quality traits. Therefore, it is possible to obtain genetic gains for production-related traits without decreasing meat quality.

Highlights

The emphasis of selection in increasing broiler body weight has led to undesirable results regarding muscle structure, metabolism, and meat quality
According to Simões et al (2009) and Langer et al (2010), the distance during the transportation of the birds interferes in the final quality of the meat, since fewer occurrences of PSE meat were observed after shorter distances
12% of the animals assessed in the present study showed indications of PSE meat, considering pH15m values below 5.8 and lightness values above 52

Summary

Introduction

The emphasis of selection in increasing broiler body weight has led to undesirable results regarding muscle structure, metabolism, and meat quality. Soft, and exudative (PSE) meat (Dransfield & Sosnicki, 1999) and increased fat deposition in bird carcasses (Gaya et al, 2006) are examples of the decline observed in meat quality. Meat pH and associated heat dissipation problems, resulting in pale, extremely soft, and exudative meat. Because of these traits, PSE meat is not well accepted by consumers, which leads to economic losses. PSE meat is not well accepted by consumers, which leads to economic losses It should be noted, that the nutritional value of PSE meat is not altered and does not cause any damage or pose any threat to human health (Komiyama et al, 2009). According to Lara et al (2002), PSE meat in birds can be detected through a combination of pH (below 5.8) and meat lightness (above 52) values, measured 24 hours after slaughter

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