澳大利亚羔羊肉的柔软性:数据编辑,环境变异及其对遗传参数估计的影响
P Alexandri1, S F Walkom1, G E Gardner2
1AGBU, A Joint Venture of NSW Department of Primary Industries and University of New England, 2351 Armidale, Australia; Advanced Livestock Measurement Technologies project, Meat & Livestock Australia, 40 Mount Street, North Sydney, NSW 2060, Australia.
Meat science
|October 5, 2024
概括
为了提高羊肉的柔软度,需要精确的遗传参数. 数据编辑和屠宰后因素的计算提高了剪力育种值的预测,促进了基因评估.
科学领域:
- 动物育种与遗传学
- 肉类科学 肉科学
背景情况:
- 选择肉的柔软度,以剪切力来衡量,对于羔羊的价值和消费者满意度至关重要.
- 死亡后的因素,如pH值和温度影响剪切力,使遗传评估复杂化.
研究的目的:
- 调查数据编辑和屠宰后共变量对绵羊剪切力遗传参数的影响.
- 提高肉类柔软性的遗传评估的准确性.
主要方法:
- 分析了来自32,223只羊的数据,应用数据编辑技术去除极端值和当代组.
- 在遗传模型中纳入屠宰后的共同变量,例如热尸体重量和C位脂肪深度.
- 通过回归估计的繁殖值与后代的表现来评估模型可预测性.
主要成果:
- 数据编辑减少了残留变异和略微减少了附加遗传变异,改善了后代的性能预测.
- 包括热尸体重量,尸体重量和脂肪深度在内的模型显示出更好的可预测性.
- 识别了当前记录实践中的限制,以计算影响剪切力的环境因素.
结论:
- 严格的数据编辑对于准确地对羊的剪切力进行基因评估至关重要.
- 纳入相关的屠宰后协变量可以提高肉类柔软性的育种值的预测.
- 需要改进数据记录,以减轻来自屠宰场环境因素的偏差.
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