Genetic Variability in Chicken Meat Quality
Author Information
Author(s): Le Bihan-Duval Elisabeth, Debut Martine, Berri Cécile M, Sellier Nadine, Santé-Lhoutellier Véronique, Jégo Yves, Beaumont Catherine
Primary Institution: Institut National de la Recherche Agronomique (INRA)
Hypothesis
The study aims to evaluate the genetic parameters of breast meat quality traits and their relationships with muscle characteristics in broilers.
Conclusion
Selection can improve meat characteristics in chickens without compromising profitability, as no genetic conflict was found between meat quality and quantity.
Supporting Evidence
- Significant heritability was found for breast meat quality traits, averaging 0.3.
- A strong negative genetic correlation was observed between glycogen content and ultimate pH.
- Selection for lower final pH could lead to tougher meat, while higher pH could improve processing yield.
Takeaway
This study shows that chicken meat quality can be improved through breeding, and important traits like pH can help make better meat.
Methodology
The study involved genetic analysis of 312 male and 293 female pedigree birds, measuring various meat quality traits and their heritability.
Limitations
Maternal environmental effects could not be estimated due to limited pedigree information.
Participant Demographics
The study included 312 male and 293 female pedigree birds from a commercial broiler line.
Statistical Information
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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