Selection for reduced muscle glycolytic  potential in Large White pigs. II. Correlated responses in meat quality and muscle compositional traits

Larzul, Catherine; Roy, Pascale Le; Gogué, Jean; Talmant, André; Jacquet, B.; Lefaucheur, Louis; Ecolan, Patrick; Sellier, Pierre; Monin, Gabriel

doi:10.1051/gse:19990104

Cited by 7 publications

(13 citation statements)

References 6 publications

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“…Similar variations were also reported in pigs by Larzul et al [16], with heritabilities close to zero for the colour parameters measured in a predominantly red muscle and moderate ones for the same parameters in intermediate or predominantly white muscles. It is possible that the low heritabilities we obtained for the quality indicators in the thigh reflected a higher impact of the environmental factors or alternatively, were simply related to the difficulty of measuring meat quality on a heterogeneous muscle such as the IT muscle.…”

Section: Discussionsupporting

confidence: 88%

Genetic parameters of�meat technological quality traits in�a�grand-parental commercial line of�turkey

et al. 2003

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-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 (pH 20 ) 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 h 2 = 0.21 ± 0.04 and h 2 = 0.16 ± 0.04, respectively. Heritabilities ranging from 0.10 to 0.32 were obtained for the colour indicators in the breast muscle. A marked negative genetic correlation (r g = −0.80 ± 0.10) was found between pH 20 and lightness (L * ) of breast meat, both traits corresponding to PSE indicators. The pH 20 in the thigh muscle had a moderate heritability (h 2 = 0.20 ± 0.07) and was partially genetically related to pH 20 in the breast muscle (r g = 0.45 ± 0.17). Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat.turkey / meat quality / pH / colour / genetic parameters * Corresponding author: lebihan@tours.inra.fr 624 É. Le Bihan-Duval et al.

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Section: Discussionsupporting

confidence: 88%

Genetic parameters of�meat technological quality traits in�a�grand-parental commercial line of�turkey

et al. 2003

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“…Nevertheless, these results diverged from those reported in broilers (Le Bihan-Duval et al, 2001), in which initial and ultimate meat pH measures were not genetically associated. Genetic correlation estimates near zero among these traits are reported in pigs (Larzul et al, 1999), which could be attributed to independent control mechanisms for initial and ultimate pH. This possibility was not verified by the current study, in which a decrease in pH i seemed to be able to induce to a decrease in pH u , suggesting that the same genes could be involved with the control of both traits.…”

Section: Resultscontrasting

confidence: 52%

Estimates of heritability and genetic correlations for meat quality traits in broilers

Gaya

Mourão²,

Ferraz³

et al. 2011

Sci. agric. (Piracicaba, Braz.)

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Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 min and 24 h after slaughtering, as well as lightness, were characterized by a close and negative genetic relationship with water holding capacity traits. In contrast, meat quality traits exhibited only non-significant genetic correlations with performance and carcass traits. Noticed exceptions were breast weight, which was genetically and favorably associated with the initial pH and thawing-cooking losses, and ultrasound record of pectoral muscle depth, which was genetically and unfavourably associated with the shear force of meat. Meat pH values at 24 h after slaughtering or lightness may be a favorable selection criterion for the poultry industry for improving meat quality, since these traits are associated with the water holding capacity of the meat. Out of the traits studied, lightness is most easily assessed on the industrial slaughtering line. The direct selection for breast weight could improve the initial pH and thawing-cooking losses of meat, even as selection for ultrasound records of Pectoralis major may affect the meat tenderness in this line.

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“…Similarly, Larzul et al (1997Larzul et al ( , 1999 also found a genetic correlation between glycogen and pH. In addition, Le Roy et al (1998) found a reduction of approximately 13 mmoles/g of glycogen when pigs were selected for lower longissimus dorsi (in vivo) glycolytic potential for six generations.…”

Section: Discussionmentioning

confidence: 91%

Genetic variation of in vivo muscle glycerol, glycogen, and pigment in Danish purebred pigs

Oksbjerg¹,

Henckel²,

Andersen³

et al. 2004

Acta Agriculturae Scandinavica, Section A — Animal Science

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Selection for reduced muscle glycolytic potential in Large White pigs. II. Correlated responses in meat quality and muscle compositional traits

Abstract: -A selection experiment was conducted over six generations in a purebred French Large White population presumably free of the HAL" and RN-alleles. Two lines were taken from the same base population and were contemporarily bred: one control line (C) and one line (S) (-0, 42 ! 0, 12

Cited by 7 publications

References 6 publications

Genetic parameters of�meat technological quality traits in�a�grand-parental commercial line of�turkey

Genetic parameters of�meat technological quality traits in�a�grand-parental commercial line of�turkey

Estimates of heritability and genetic correlations for meat quality traits in broilers

Genetic variation of in vivo muscle glycerol, glycogen, and pigment in Danish purebred pigs

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