| Autor: |
Rance, K.A., McEntee, G.M., McDevitt, R.M. |
| Předmět: |
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| Zdroj: |
British Poultry Science; Aug2002, Vol. 43 Issue 4, p518-527, 10p |
| Abstrakt: |
1. With commercial selection for increased broiler performance there has been a correlated increase in the incidence of several metabolic disorders. A study was undertaken to investigate the balance between the unselected support tissues (including the heart, liver, spleen and the components of the gastrointestinal tract (GIT)) which drive growth in the selected demand tissues (eviscerated body mass) by assessing the genetic correlations between these traits. 2. Data were collected on 483 broiler birds taken from a commercial male broiler line with pedigree information. 3. Genetic parameters were estimated by restricted maximum likelihood with an individual animal model. Heritability estimates for the production traits ranged between h[sup 2] = 0·48 and 0·59 for leg and breast mass, respectively. The support tissues were generally associated with low to moderate heritabilities ranging between h[sup 2] = 0·19 for proventriculus to h[sup 2] = 0·38 for duodenum mass, although moderately high heritability estimates (h[sup 2] = 0·51 to 0·54) were associated with the spleen and gizzard. 4. The genetic correlations between production traits and support organs were generally low, however, heart mass was positively correlated with all carcase components of the lean tissue mass; the genetic correlations ranged between r[sub g] = 0·55 with breast mass to r[sub g] = 0·64 with eviscerated body mass. 5. In general, there were strong positive genetic correlations between the different components of the GIT. Organs that have been implicated in the development of metabolic disorders such as ascites (for example, the heart) could theoretically be used in commercial selection indices due to moderate heritabilities (heart: h[sup 2] = 0·30) and favourable correlations with commercially important traits. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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