Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1
| العنوان: | Genetic correlations between meat quality traits and growth and carcass traits in Merino sheep1 |
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| المؤلفون: | David L. Hopkins, Andrew Swan, N. M. Fogarty, David W. Pethick, Daniel Brown, Eric N Ponnampalam, K.L. Pearce, G.H. Geesink, Robyn D. Warner, Julius H. J. van der Werf, S.I. Mortimer, J. E. Edwards, Robin H. Jacob |
| المصدر: | Journal of Animal Science. 96:3582-3598 |
| بيانات النشر: | Oxford University Press (OUP), 2018. |
| سنة النشر: | 2018 |
| مصطلحات موضوعية: | 0301 basic medicine, chemistry.chemical_classification, 0402 animal and dairy science, 04 agricultural and veterinary sciences, General Medicine, Biology, 040201 dairy & animal science, 03 medical and health sciences, Meat tenderness, 030104 developmental biology, Animal science, Carcass weight, chemistry, Iron content, Genetics, medicine, Animal Science and Zoology, Flock, Intramuscular fat, medicine.symptom, Weight gain, Food Science, Polyunsaturated fatty acid, Lean meat |
| الوصف: | Genetic correlations between 16 meat quality and nutritional value traits and live weight at various ages, live ultrasound fat and muscle depth, carcass measures, and carcass dissection traits were estimated for Merino sheep in the Information Nucleus (IN). Genetic correlations between live weight at various ages and the carcass traits are also reported. The IN comprised 8 genetically linked flocks managed across a range of Australian sheep environments. Meat quality traits included between 1,200 and 1,300 records for progeny from over 170 sires for intramuscular fat (IMF), lean meat yield (LMY), shear force (SF5), pH, meat color, and meat nutritional value traits including iron and zinc levels and long-chain omega-3 and omega-6 polyunsaturated fatty acid levels. The genetic correlations indicated that selection of Merino sheep to either reduce fat or increase muscle using ultrasound assessments will result in little change in IMF and SF5. Myoglobin levels would tend to be reduced following selection for reduced ultrasound fat depth (0.35 ± 0.21, 0.43 ± 0.14), whereas increases in myoglobin levels would occur due to selection for increased ultrasound muscle depth (0.25 ± 0.24, 0.38 ± 0.15). Selection for increased live weight will result in favorable correlated responses in hot carcass weight (0.76 to 0.97), dressing percentage (0.13 to 0.47), and carcass muscle (0.37 to 0.95), but unfavorable responses of increases in carcass fatness (0.13 to 0.65) and possible small reductions in muscle oxidative activity (-0.13 ± 0.14 to -0.73 ± 0.33) and iron content (-0.14 ± 0.15 to -0.38 ± 0.16), and a possible deterioration of shear force from selection at later ages (0.15 ± 0.26, 0.27 ± 0.24). Negligible changes are generally expected for LMY and meat color traits following selection for increased live weight (most genetic correlations less than 0.20 in size). Selection for increased LMY would tend to result in unfavorable changes in several aspects of meat quality, including reduced IMF (-0.27 ± 0.18), meat tenderness (0.53 ± 0.26), and meat redness (-0.69 ± 0.40), as well as reduced iron levels (-0.25 ± 0.22). These genetic correlations are a first step in assisting the development of breeding values for new traits to be incorporated into genetic evaluation programs to improve meat production from Merino sheep and other dual-purpose sheep breeds. |
| تدمد: | 1525-3163 0021-8812 |
| الوصول الحر: | https://explore.openaire.eu/search/publication?articleId=doi_________::4df4c8614d3b6a21416232b70210f412Test https://doi.org/10.1093/jas/sky232Test |
| حقوق: | OPEN |
| رقم الانضمام: | edsair.doi...........4df4c8614d3b6a21416232b70210f412 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15253163 00218812 |
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