Phenotypic correlations among meat quality traits in broilers
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011000800029 |
Resumo: | The goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line. |
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Phenotypic correlations among meat quality traits in broilerscorrelationPectoralis majorpHpoultryThe goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line.Universidade Federal de Santa Maria2011-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011000800029Ciência Rural v.41 n.8 2011reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/S0103-84782011000800029info:eu-repo/semantics/openAccessSilva,Luana Bertollini de JesusGaya,Leila de GenovaMadureira,Ana PaulaTarôco,GrazielaFerraz,José Bento StermanMourão,Gerson BarretoMattos,Elisângela Chicaroni deMichelan Filho,Tércioeng2011-08-18T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Phenotypic correlations among meat quality traits in broilers |
title |
Phenotypic correlations among meat quality traits in broilers |
spellingShingle |
Phenotypic correlations among meat quality traits in broilers Silva,Luana Bertollini de Jesus correlation Pectoralis major pH poultry |
title_short |
Phenotypic correlations among meat quality traits in broilers |
title_full |
Phenotypic correlations among meat quality traits in broilers |
title_fullStr |
Phenotypic correlations among meat quality traits in broilers |
title_full_unstemmed |
Phenotypic correlations among meat quality traits in broilers |
title_sort |
Phenotypic correlations among meat quality traits in broilers |
author |
Silva,Luana Bertollini de Jesus |
author_facet |
Silva,Luana Bertollini de Jesus Gaya,Leila de Genova Madureira,Ana Paula Tarôco,Graziela Ferraz,José Bento Sterman Mourão,Gerson Barreto Mattos,Elisângela Chicaroni de Michelan Filho,Tércio |
author_role |
author |
author2 |
Gaya,Leila de Genova Madureira,Ana Paula Tarôco,Graziela Ferraz,José Bento Sterman Mourão,Gerson Barreto Mattos,Elisângela Chicaroni de Michelan Filho,Tércio |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Silva,Luana Bertollini de Jesus Gaya,Leila de Genova Madureira,Ana Paula Tarôco,Graziela Ferraz,José Bento Sterman Mourão,Gerson Barreto Mattos,Elisângela Chicaroni de Michelan Filho,Tércio |
dc.subject.por.fl_str_mv |
correlation Pectoralis major pH poultry |
topic |
correlation Pectoralis major pH poultry |
description |
The goals of this research were to estimate the phenotypic correlations among various meat quality traits from a male broiler line and to describe the relation among these variables. Phenotypical correlations were determined among quality traits, isolating the effects of slaughter date, the age of the mother and sex. The evaluated traits were pH measurements taken at time 0 and at 6 and 24 hours after slaughtering, color parameters, water loss due to exudation, thawing and cooking of the meat, and shear force. Important associations (P<0.01) were found to be significant and, in most cases, weak or moderate, varying from -0.35 to 0.28. The initial pH of the meat was not associated (P>0.05) to the other traits of the meat, whereas the pH at 24 hours after slaughter was able of directly interfering with the attributes of the meat, since this trait was inversely related with lightness and water losses, which indicates an effect of pH fall along 24h after slaughtering on protein denaturation. This study demonstrates that the variables of poultry meat quality are related and that there is a phenotypical association between lightness and cooking losses and the other attributes of the meat. The pH at 24 hours after slaughtering, lightness and cooking losses could be efficient meat quality indicators in this broiler line. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-08-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011000800029 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782011000800029 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0103-84782011000800029 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.41 n.8 2011 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140539174813696 |