遗传力
温柔
肌内脂肪
选择(遗传算法)
肉的嫩度
质量(理念)
生物
遗传相关
动物科学
动物育种
生物技术
遗传学
兽医学
遗传变异
医学
基因
认识论
人工智能
哲学
计算机科学
作者
Zhongyu Wang,Xueying Zhang,Yangkai Liu,Shengwei Pei,Yuanyuan Kong,Fadi Li,Weimin Wang,Xiangpeng Yue
出处
期刊:Meat Science
[Elsevier]
日期:2024-03-01
卷期号:212: 109476-109476
被引量:1
标识
DOI:10.1016/j.meatsci.2024.109476
摘要
Because substantial numbers of Chinese consumers are prepared to pay for tender and quality lamb, meat quality traits are becoming more relevant for breeding programs for Chinese sheep breeds. The current study estimated heritabilities and genetic correlations for 13 meat quality traits recorded on lamb loins from Hu sheep. Heritability estimates ranged from 0.04 ± 0.06 for meat redness at 45 min to 0.57 ± 0.10 for drip loss, with most of the meat quality traits having moderate heritabilities. Positive genetic correlations were observed among meat color traits. Intramuscular fat (IMF) was genetically correlated with most meat quality traits, indicating that increasing IMF can favor meat pH, color, and tenderness, but would lead to increased cooking loss. Direct selection to increase IMF of loins is recommended to be included in breeding programs for Hu sheep, as it was more efficient than indirect selection on the other meat quality traits. The genetic parameters presented in this preliminary study provide valuable genetic information needed to design a breeding program aimed at improving the quality of lamb meat from Hu sheep.
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