English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

International audienceGenetic parameters for meat quality traits and their relationships with body weight and breast development were estimated for a total of 420 male turkeys using REML. The birds were slaughtered in a commercial plant and the traits measured included pH at 20 min (${\rm pH}_{20}$) and 24 h post-mortem (pHu) and colour of the breast and thigh meat. The heritabilities of the rate and the extent of the pH fall in the breast muscle were estimated at $h^{2}=0.21 \pm 0.04$ and $h^{2}= 0.16 \pm 0.04$, respectively. Heritabilities ranging from 0.10 to 0.32 were obtained for the colour indicators in the breast muscle. A marked negative genetic correlation ($r_g=-0.80 \pm 0.10$) was found between ${\rm pH}_{20}$ and lightness ($L^*$) of breast meat, both traits corresponding to PSE indicators. The ${\rm pH}_{20}$ in the thigh muscle had a moderate heritability ($h^{2}= 0.20 \pm 0.07$) and was partially genetically related to ${\rm pH}_{20}$ in the breast muscle ($r_g= 0.45 \pm 0.17$). Body weight and breast yield were positively correlated with both initial and ultimate pH and negatively with the lightness of breast meat

Genetic parameters of�meat technological quality traits in�a�grand-parental commercial line of�turkey