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Genetic and Phenotypic Analysis of Meat Quality Traits in Buffalo Beef and Correlations to Carcass Composition
ISSN: 1927 - 520X
Publisher: author
Genetic and Phenotypic Analysis of Meat Quality Traits in Buffalo Beef and Correlations to Carcass Composition
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 3
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/192710651520X
eISSN
:
1927 - 520X
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Abstract
Meat quality traits in buffalo beef were examined and their genetic parameters and genetic correlations to carcass composition were estimated. Dissection was performed on 40 buffalo beef carcasses and all traits recorded for each animal, as well as the weight on muscle lungissimus dorsi (LD). The temperature and pH were recorded at 1 and 48h post-slaughter. Intramuscular fat, protein, dry matter, meat colour (redness, a*, yellowness b* and lightness L*) were recorded. Hereditability estimates ranged from 0.12 and 0.99 for dissection traits and 0.61 and 0.68 for meat quality traits, which was significant for all traits except for ultimate pH and b*. Genetic correlation with L* were negative for a* and high and positive for b*. Intramuscular fat was moderate to highly genetically correlated to the a*, b* and half hot carcass weight. The not significant genetic correlation found between several of the meat quality traits, and between mea...
