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Table 1 Descriptive statistics and heritability estimates for body weight, body composition, muscle characteristics and meat quality traits.

From: Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

Traits N Mean ± SD Min. Max. h2 ± SE
Growth and body composition      
Body weight at 6 weeks (g) 592 2141 ± 326 1234 3028 0.49 ± 0.06
Weight gain from 4 to 6 weeks (g) 596 1040 ± 229 357 1646 0.30 ± 0.05
Pectoralis major muscle weight (g) 578 148.6 ± 28.4 53.0 231.9 0.38 ± 0.06
Breast muscle yield (%) 580 17.8 ± 1.5 11.4 22.4 0.30 ± 0.04
Abdominal fat (%) 583 2.6 ± 0.6 0.6 4.6 0.48 ± 0.06
Muscle characteristics      
Fiber Cross Section Area (μm2) 592 1831 ± 426 630 3157 0.41 ± 0.06
Lactate (μmol/g muscle) 596 33.1 ± 10.0 6.3 56.9 0.27 ± 0.05
pH 15 min post-mortem (pH15) 599 6.45 ± 0.13 6.02 6.79 0.30 ± 0.05
Glycolytic Potential (μmol/g muscle) 591 108.0 ± 17.7 70.0 167.2 0.43 ± 0.05
Ultimate pH (pHu) 587 5.64 ± 0.12 5.35 6.04 0.34 ± 0.06
Meat quality traits      
Lightness (L*) 590 54.9 ± 3.0 42.6 63.7 0.35 ± 0.05
Redness (a*) 587 -0.8 ± 0.7 -2.8 1.3 0.25 ± 0.05
Yellowness (b*) 590 11.8 ± 1.6 8.2 16.8 0.31 ± 0.06
Drip loss (DL, %) 589 1.6 ± 1.0 0.0 6.2 0.26 ± 0.04
Thawing-cooking loss (TCL, %) 581 14.6 ± 4.8 3.1 28.6 0.35 ± 0.05
Warner Bratzler shear force (WB, N/cm2) 570 14.5 ± 3.0 5.9 25.5 0.34 ± 0.05