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Discovery of SNP in exon 14 of the ADD1 gene and its association with fatness traits in four meat-type duck populations

文献类型： 外文期刊

作者： Wang, Jie 1 ; Liu, Xiaolin 1 ; Wu, Yan 1 ; Fan, Hongjing 1 ; Hou, Shuisheng 3 ;

作者机构： 1.NW A&F Univ, Anim Sci & Technol Coll, Shaanxi Key Lab Mol Biol Agr, Yangling 712100, Peoples R China

2.Hubei Acad Agr Sci, Inst Anim Husb & Vet, Wuhan, Peoples R China

3.Chinese Acad Agr Sci, Inst Anim Sci, Beijing, Peoples R China

关键词： blood pressure;subcutaneous fat;carcass weight;fatness trait;eviscerated weight;intramuscular fat;corn-soybean diet: animal feed;skin weight;breast muscle weight;leg muscular weight

期刊名称：ARCHIV FUR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING （ 影响因子：0.689； 五年影响因子：0.638 ）

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收录情况： SCI

摘要： The slaughter value was evaluated based on: body weight before slaughter, dressing percentage, loin "eye" area, perinephric fat content, contribution of valuable cuts in the carcass (leg, loin, steak) and tissue composition of legs. In turn, meat quality was assessed based on samples collected from the muscle of the thigh (M. quadriceps femoris) and included: dry matter, total protein, crude fat, crude ash, pH after 24 h, water/protein index, energy value, water holding capacity, colour brightness, muscle fibre diameter, levels of cholesterol, vitamin A and E, protein amino acid profile, fatty acid composition of intramuscular fat, as well as sensory attributes, namely: aroma, taste, juiciness and tenderness. Analyses conducted in the study demonstrated that the slaughter value of the lambs was at a relatively good level. A low body weight before slaughter (12.56 kg) was compensated for by very low adiposity of carcasses and by a favourable tissue composition of legs, i.e. 76.38% of meat, 5.68% of fat and 17.94% of bones. Dressing percentage accounted for 44.03%, and the percentage of primal cuts in the half-carcass was 38.77%.

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