Heritability and genetic correlations of carcass and meat quality traits in Piemontese young bulls.
Carcass traits
Cooking losses
Heritability
Meat colour traits
Piedmontese
Tenderness
Journal
Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862
Informations de publication
Date de publication:
Oct 2019
Oct 2019
Historique:
received:
26
12
2018
revised:
22
05
2019
accepted:
22
05
2019
pubmed:
4
6
2019
medline:
30
11
2019
entrez:
2
6
2019
Statut:
ppublish
Résumé
Age at slaughter (AS), carcass weight (CW), carcass daily gain (CDG), conformation (EUS), and rib-eye area (REA) were recorded on 1166 Piemontese young bulls. pH, lightness (L*), redness (a*), yellowness (b*), hue angle (h*), chroma (C*), purge loss (PL), cooking loss (CL) and shear force (WBSF) were assessed on the Longissimus thoracis muscle of the same animals. Heritability of carcass traits ranged from 0.07 (EUS) to 0.32 (CDG), with those of meat quality from 0.12 (PL) to 0.32 (WBSF). Genetically, an increase in AS exerts an unfavourable effect on PL (0.40) and colour traits (L*-0.20, a*-0.32, b* -0.25), whereas CW and CDG have the opposite effect. EUS is correlated favourably with PL (-0.32) and unfavourably with WBSF (0.53), while REA is correlated unfavourably with PL (0.41), CL (0.35), a* (-0.58) and b* (-0.44), and favourably with L* (0.41). Current selection goals of the Piemontese breed can indirectly modify some of the quality traits of beef, particularly colour and tenderness.
Identifiants
pubmed: 31153044
pii: S0309-1740(18)31211-7
doi: 10.1016/j.meatsci.2019.05.024
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
111-117Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.