Author:
KAZAKOV A.,FRIARS G. W.,HOLT J. D.
Abstract
Three categorical traits, namely breast fat, back fat and fleshing grades, and four continuous traits, represented by abdominal fat pad as a percent of carcass weight, percent carcass fat, percent carcass moisture and percent carcass protein were studied in broilers. The data were derived from a large general study involving four experiments. Results suggested independence of fat and fleshing traits. The various measures of fat and fleshing exhibited an intermediate level of heritability (0.26–0.60). The results suggest that carcass grades may be useful in a breeding program aimed at the reduction of fat in broiler carcasses, particularly where carcass grades can be established on large numbers of identified progeny in a killing plant. Furthermore, the low correlations between fat and fleshing grades negates the industry view that the problems of excess fat is associated with poor fleshing. In fact the genetic parameters indicate that the establishment of lines of fast growing, lean, well fleshed broilers should be feasible. Key words: Broilers, fat, categorical traits
Publisher
Canadian Science Publishing
Subject
Animal Science and Zoology,Food Animals
Cited by
4 articles.
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