PDF(Pubmed)
Abstract：
Meat quality traits are essential for producing high-quality broilers, but the genetic improvement has been limited by the complexity of measurement methods and the numerous traits involved. To systematically understand the meat quality characteristics of different broiler breeds, this study collected data on slaughter performance, skin color, fat deposition, and meat quality traits of 434 broilers from 12 different breeds in South China. The results showed that there was no significant difference in the live weight and slaughter weight of various broiler breeds at their respective market ages. Commercial broiler breeds such as Xiaobai and Huangma chickens had higher breast muscle and leg muscle rates. The skin and abdominal fat of Huangma chickens cultivated in the consumer market in South China exhibited significantly higher levels of yellowness compared to other varieties. Concerning fat traits, we observed that Wenchang chickens exhibited a strong ability to fat deposition, while the younger breeds showed lower fat deposition. Additionally, there were significant positive correlations found among different traits, including traits related to weight, traits related to fat, and skin color of different parts. Hierarchical clustering analysis revealed that fast-growing and large broiler Xiaobai chickens formed a distinct cluster based on carcass characteristics, skin color, and meat quality traits. Principal component analysis (PCA) was used to extract multiple principal components as substitutes for complex meat quality indicators, establishing a chicken meat quality evaluation model to differentiate between different breeds of chickens. At the same time, we identified 46, 22, and 20 SNP loci and their adjacent genes that were significantly associated with muscle mass traits, fat deposition, and skin color through genome-wide association studies (GWAS). The above results are helpful for systematically understanding the differences and characteristics of meat quality traits among different breeds.
摘要：
肉质性状是生产优质肉仔鸡必不可少的,但是遗传改良受到测量方法的复杂性和所涉及的众多性状的限制。为系统了解不同肉鸡品种的肉质特性,这项研究收集了屠宰性能的数据，肤色,脂肪沉积,华南12个不同品种434只肉鸡的肉质性状。结果表明，各肉鸡品种在各自市场年龄的活重和屠宰重没有显著差异。商品肉鸡品种，如小白和黄马鸡，胸肌和腿肌率较高。与其他品种相比，在华南消费市场养殖的黄马鸡的皮肤和腹部脂肪表现出明显更高的黄度水平。关于脂肪特征，我们观察到文昌鸡表现出很强的脂肪沉积能力，而较年轻的品种显示较低的脂肪沉积。此外,不同性状之间存在显著正相关,包括与体重相关的特征，与脂肪相关的特征，和不同部位的肤色。层次聚类分析表明,快速生长和大型肉鸡小白鸡根据car体特征形成了明显的集群,肤色,和肉质性状。采用主成分分析(PCA)提取多种主成分作为复杂肉质指标的替代品,建立鸡肉品质评价模型，以区分不同品种的鸡肉。同时,我们鉴定出46、22和20个SNP位点及其相邻基因，这些位点与肌肉质量性状显著相关，脂肪沉积,通过全基因组关联研究（GWAS）和肤色。以上结果有助于系统了解不同品种肉质性状的差异和特征。
