Research article

BMC Genetics

, 13:90

Open Access This content is freely available online to anyone, anywhere at any time.

Analysis of a slow-growing line reveals wide genetic variability of carcass and meat quality-related traits

  • Marie ChabaultAffiliated withInstitut National de la Recherche Agronomique (INRA)
  • , Elisabeth BaézaAffiliated withInstitut National de la Recherche Agronomique (INRA)
  • , Vérane GigaudAffiliated withInstitut Technique de l’Aviculture (ITAVI), Centre INRA de Tours
  • , Pascal ChartrinAffiliated withInstitut National de la Recherche Agronomique (INRA)
  • , Hervé ChapuisAffiliated withSyndicat des Sélectionneurs Avicoles et Aquacoles Français (SYSAAF), Centre INRA de Tours
  • , Maryse BoulayAffiliated withSyndicat des Sélectionneurs Avicoles et Aquacoles Français (SYSAAF), Centre INRA de Tours
  • , Cécile ArnouldAffiliated withInstitut National de la Recherche Agronomique (INRA), UMR85 Physiologie de la Reproduction et des ComportementsCNRS, UMR7247Université François Rabelais de ToursIFCE
  • , François D’AbbadieAffiliated withSASSO
  • , Cécile BerriAffiliated withInstitut National de la Recherche Agronomique (INRA)

Abstract

Background

Slow-growing lines are widely used in France for the production of high quality free-range chickens. While such production is mainly dedicated to the whole carcass market, new prospects are opening up for the development of cuts and processed products. Whether the body composition and meat quality of slow-growing birds can be improved by selection has thus become an important issue. The genetic parameters of growth, body composition and breast meat quality traits were evaluated in relation to behaviour at slaughter in a large pedigree population including 1022 male and female slow-growing birds.

Results

The heritability coefficients (h2) of body weight and body composition traits varied from 0.3 to 0.5. Abdominal fat percentage was genetically positively correlated with body weight but negatively correlated with breast muscle yield. The characteristics of the breast meat (i.e., post-mortem fall in pH, colour, drip loss, shear-force and lipid content) were all heritable, with h2 estimates ranging from 0.18 to 0.48. The rate and extent of the fall in pH were under different genetic control. Strong negative genetic correlations were found between the ultimate pH and the lightness, yellowness and drip loss of the meat. Wing flapping on the shackle line was significantly heritable and exhibited marked genetic correlations with the pH at 15 min post-slaughter and the redness of the meat. The genetic relationships between meat quality traits, body weight and body composition appeared slightly different between males and females.

Conclusion

This study suggested that there are a number of important criteria for selection on carcass and breast meat quality in slow-growing birds. Selection for reduced abdominal fatness and increased breast muscle yield should be effective as both traits were found to be highly heritable and favourably correlated. Substantial improvement in meat quality could be achieved by selection on ultimate pH which was highly heritable and strongly correlated with the colour and water-holding capacity of the meat. Moreover, this study revealed for the first time that the behaviour at slaughter is partly genetically determined in the chicken.

Keywords

Chicken Slow-growing line Meat quality Behaviour at slaughter Genetic parameters