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Table 4 Genetic parameters of white striping in relation to body weight, carcass composition and breast meat quality

From: Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle

   Total population Intra-line
  σ 2 p h2 ± se rg ± se rg ± se (pHu+) rg ± se (pHu-)
BW 69125 0.20 ± 0.04 0.33 ± 0.15 0.26 ± 0.06 0.14 ± 0.29
BMY 1.89 0.60 ± 0.04 0.68 ± 0.06 0.74 ± 0.08 0.62 ± 0.15
PMY 1.28 0.57 ± 0.04 0.73 ± 0.07 0.76 ± 0.05 0.81 ± 0.08
PmY 0.14 0.38 ± 0.04 0.48 ± 0.16 0.06 ± 0.13 0.02 ± 0.21
AFP 0.15 0.72 ± 0.10 −0.12 ± 0.10 −0.09 ± 0.14 −0.17 ± 0 .17
LEGP 1.37 0.61 ± 0.07 0.02 ± 0.12 −0.10 ± 0.15 0.19 ± 0.19
L* 10.98 0.59 ± 0.05 0.17 ± 0.10 0.45 ± 0.13 0.62 ± 0.10
a* 0.35 0.37 ± 0.04 −0.07 ± 0.13 0.19 ± 0.20 0.19 ± 0.45
b* 1.53 0.49 ± 0.04 0.10 ± 0.11 0.40 ± 0.12 −0.01 ± 0.25
pH15 0.01 0.37 ± 0.09 0.21 ± 0.16 0.23 ± 0.12 0.27 ± 0.28
pHu (breast) 0.02 0.55 ± 0.04 0.21 ± 0.08 0.18 ± 0.13 0.19 ± 0.22
pHu (thigh) 0.03 0.63 ± 0.08 0.31 ± 0.10 0.31 ± 0.14 0.28 ± 0.22
Log(DL) 0.12 0.57 ± 0.10 0.00 ± 0.12 0.34 ± 0.13 0.23 ± 0.27
CL 4.45 0.45 ± 0.09 0.30 ± 0.15 0.56 ± 0.26 0.71 ± 0.20
CCY 15.86 0.18 ± 0.06 −0.06 ± 0.22 −0.37 ± 0.27 −0.77 ± 0.23
SF 7.59 0.53 ± 0.08 −0.21 ± 0.14 0.06 ± 0.30 −0.19 ± 0.35
IMF 0.18 0.83 ± 0.09 0.64 ± 0.09 0.63 ± 0.11 0.51 ± 0.25
TBARS 0.15 0.20 ± 0.06 0.00 ± 0.21 0.31 ± 0.30 −0.38 ± 0.28
WS 0.54 0.65 ± 0.08 - - -
  1. σ 2 p = Phenotypic variance estimated by the model as the sum of the genetic variance, the maternal environmental variance (for BW), and the residual variance. h2 ± se = Estimated heritability ± standard error of the estimate; rg ± se = Estimated genetic correlation with WS ± standard error of the estimate. BW Body weight at 6 weeks, BMY Breast meat yield, PMY Pectoralis major yield, PmY Pectoralis minor yield, AFP Abdominal fat percentage, LEGP Leg percentage, L* Lightness, a* Redness, b* Yellowness, pH15 pH at 15 min post-mortem, pHu Ultimate pH, DL Drip loss, CL Cooking loss, CCY Curing-cooking yield, SF Shear force, IMF Intramuscular fat content, TBARS Thiobarbituric acid reactive substances index, WS White striping.
  2. Estimates in bold are significantly different from 0 based on their confidence intervals