Genetic Parameters of Carcass Composition and Meat Quality Traits in Betong Chicken
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Abstract
Genetic development for body weight traits in Betong chickens should consider carcass composition and meat quality because of their preferred meat and skin quality. This study aimed to estimate genetic parameters for carcass composition and meat quality traits in Betong chickens. The data were collected from 583 progeny and 626 pedigree records were used in this study. Variance and covariance components were analyzed using a multi-trait animal model via the Restricted Maximum Likelihood (REML) method. The results showed that the estimates of heritability for percent of pectoralis major weight, percent of pectoralis minor weight, percent of drumstick weight, percent of thigh weight, percent of wing weight, lightness, redness, yellowness, and percent of cooking loss, were 0.56, 0.87, 0.47, 0.37, 0.38, 0.14, 0.12, 0.03, and 0.19, respectively. The genetic correlation between the percent of thigh weight and percent of cooking loss was high and negative (-0.78). Whereas, the genetic correlation between the percent of pectoralis major weight and yellowness was high and positive (0.82). Genetic correlations among carcass composition and meat quality traits had large standard errors. Therefore, the breeding schemes of Betong chicken should be carefully planned to allow for improved by selection for all traits.
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บทความ ข้อมูล เนื้อหา รูปภาพ ฯลฯ ที่ได้รับการเผยแพร่ในวารสารวิทยาศาสตร์และเทคโนโลยี มรย. นี้ ถือเป็นลิขสิทธิ์ของวารสารวิทยาศาสตร์และเทคโนโลยี มรย. หากบุคคลหรือหน่วยงานใดต้องการนำทั้งหมดหรือส่วนหนึ่งส่วนใดไปเผยแพร่ต่อหรือกระทำการใดๆ จะต้องได้รับอนุญาตเป็นลายลักษณ์อักษรจากวารสารวิทยาศาสตร์และเทคโนโลยี มรย. ก่อนเท่านั้น
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