Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock

Indigenous chicken breeds have showed slower growth rate and yield lower meat production, compared to commercial broilers. However, their meat quality is valued by modern consumers. The present study aimed at analyzing the quality traits of breast meat samples of Noi broilers, one of the famous indigenous chicken breeds in Vietnam. A total of 355 breast fillet samples were collected to evaluate quality meat traits such as pH, surface color, drip loss, and cooking loss at different time points of 3, 24, and 48 hours after slaughtering as well as to analyze chemical compositions such as dry matter, crude protein and ether extract. As result, sex and cold-storage time significant affect some of quality traits of breast meat, whereas their interaction did not associate among the observed properties. After 3 hour-storage, the pH value was determined at 5.63, then decrease to 5.56 and 5.55 after 24 and 48 hours, respectively. The color values (L*, a*, and b*) were in the normal range reported from previous studies. Meat samples of two sexes did not vary in the cooking loss and drip loss values, whereas it was significantly different due to cold-storage time. The ether extract content of the meat was found negatively correlated with the cooking loss. The higher dry matter content of breast meat resulted in the lower drip loss value after 3h coldstorage (r=-0.12, P<0.05). There is a negative relationship between L* and a*. The variation demonstrated in this study can be used in breeding schemes in order to improve meat quality of Noi chicken lines.

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Fatty acid profiling and comparative evaluation of carcass cut up yield, meat quality traits of Cobb Sasso, commercial broiler and native aseel chicken

Pure and Applied Biology ◽

10.19045/bspab.2020.90007 ◽

2020 ◽

Vol 9 (1) ◽

Author(s):

Muhammad Hayat Jaspal

Keyword(s):

Fatty Acid ◽

Meat Quality ◽

Comparative Evaluation ◽

Quality Traits ◽

Meat Quality Traits ◽

Fatty Acid Profiling ◽

Commercial Broiler

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Genetic improvement of meat quality traits in pigs

10.31274/rtd-180813-13231 ◽

2004 ◽

Author(s):

Douglas Wyatt Newcom

Keyword(s):

Meat Quality ◽

Genetic Improvement ◽

Quality Traits ◽

Meat Quality Traits

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Association analysis between CMYA5 gene and meat quality traits in Hunan black pig

JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY ◽

10.3724/sp.j.1238.2012.00064 ◽

2013 ◽

Vol 38 (1) ◽

pp. 64-68

Author(s):

Ji ZHU ◽

Jian LIU ◽

Jian-bang SUN ◽

Shi-liu YANG ◽

Jing-ru LI ◽

...

Keyword(s):

Meat Quality ◽

Association Analysis ◽

Quality Traits ◽

Meat Quality Traits ◽

I Gene

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Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

Journal of Animal Science and Biotechnology ◽

10.1186/s40104-021-00555-5 ◽

2021 ◽

Vol 12 (1) ◽

Author(s):

Simone Savoia ◽

Andrea Albera ◽

Alberto Brugiapaglia ◽

Liliana Di Stasio ◽

Alessio Cecchinato ◽

...

Keyword(s):

Meat Quality ◽

Near Infrared ◽

External Validation ◽

Genetic Correlations ◽

Genetic Selection ◽

Quality Traits ◽

Eye Muscle ◽

Meat Quality Traits ◽

Color Traits ◽

Selection Of

Abstract Background The possibility of assessing meat quality traits over the meat chain is strongly limited, especially in the context of selective breeding which requires a large number of phenotypes. The main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their meat. Meat quality traits (pH, color, water holding capacity, tenderness) were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional (i.e., reference/gold standard) laboratory analyses; the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after slaughtering. Genetic parameters were estimated for both laboratory measures of meat quality traits and their spectra-based predictions. Results The prediction performances of the calibration equations, assessed through external validation, were satisfactory for color traits (R2 from 0.52 to 0.80), low for pH and purge losses (R2 around 0.30), and very poor for cooking losses and tenderness (R2 below 0.20). Except for lightness and purge losses, the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high (average value 0.81). Conclusions Results showed that NIRS predictions of color traits, pH, and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality phenotypes. Results for cooking losses were less effective, while the NIR predictions of tenderness were affected by a relatively high uncertainty of estimate. Overall, genetic selection of some meat quality traits, whose direct phenotyping is difficult, can benefit of the application of infrared spectrometers technology.

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Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

Scientific Reports ◽

10.1038/s41598-021-93457-5 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Giovanni Bittante ◽

Simone Savoia ◽

Alessio Cecchinato ◽

Sara Pegolo ◽

Andrea Albera

Keyword(s):

Meat Quality ◽

Genetic Improvement ◽

Near Infrared ◽

Infrared Region ◽

Phenotypic Variance ◽

Quality Traits ◽

Meat Quality Traits ◽

Infrared Spectral ◽

Portable Spectrometers ◽

Absorbance Spectra

AbstractSpectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.

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