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

Abstract

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.

Genetic variability in ultrasound records of breast muscle in a broiler breeding program

“…Sibs from an elite flock that underwent selection for the development of a broiler male line were investigated using different approaches [5][6][7][8] and selected to emphasize performance and carcass traits. Pedigree chicks were wing-banded at hatching and housed and raised as rec-ommended by the company guidelines for nutritional planning, management conditions and vaccination.…”

“…US1 was gauged along the keel, and US2 was gauged over the coracoid bone. Data collection was performed at 35 d of age from Nov. 1999 to Jan. 2001 [5] [7,8]. Previous studies considered the average of the breast muscle depth in the longitudinal and transverse directions (US) in the ultrasound record [7,8].…”

“…Data collection was performed at 35 d of age from Nov. 1999 to Jan. 2001 [5] [7,8]. Previous studies considered the average of the breast muscle depth in the longitudinal and transverse directions (US) in the ultrasound record [7,8]. The other considered traits were: breast weight, boneless and without skin; abdominal fat content, corresponding to abdominal fat pad weight plus gizzard fat weight; initial meat pH, corresponding to the internal meat pH measured inserting the electrode into the pectoral muscle, at 15 min after slaughtering; lightness, measured at 24 h after slaughtering using a portable colorimeter; drip loss, corresponding to the meat sample weight loss during chill storage; thawing loss, corresponding to the meat sample weight loss after thawing; and shear force, corresponding to the force needed to shear the cooked meat sample obtained by a Warner Bratzler blade.…”

“…Statistical and collection methods for the data pertaining to performance, body composition, and meat quality traits in this broiler line shortly described above were previously reported and detailed [5][6][7].…”

“…Previous studies estimated the genetic parameters of performance traits in a male broiler line to specify the impact of ultrasound usage in the broiler breeding program [5][6][7][8]. Current approaches enable us to better appreciate the efficiency of the breast muscle ultrasound as a selection criterion in addition to genetic relationships with body composition and meat quality traits.…”