Consulta: creatorFacets:"Nunes,Beatriz do Nascimento"
Registros recuperados: 2
Data/hora: 04/06/2024 00:51:14

Genetic parameters for body weight, carcass chemical composition and yield in a broiler-layer cross developed for QTL mapping
Provedor de dados: 74
Autores: Nunes,Beatriz do Nascimento; Ramos,Salvador Boccaletti; Savegnago,Rodrigo Pelicioni; Ledur,Mônica Corrêa; Nones,Kátia; Klein,Claudete Hara; Munari,Danísio Prado.
The objective of this study was to estimate genetic and phenotypic correlations of body weight at 6 weeks of age (BW6), as well as final carcass yield, and moisture, protein, fat and ash contents, using data from 3,422 F2 chickens originated from reciprocal cross between a broiler and a layer line. Variance components were estimated by the REML method, using animal models for evaluating random additive genetic and fixed contemporary group (sex, hatch and genetic group) effects. The heritability estimates (h²) for BW6, carcass yield and percentage of carcass moisture were 0.31 ± 0.07, 0.20 ± 0.05 and 0.33 ± 0.07, respectively. The h² for the percentages of protein, fat and ash on a dry matter basis were 0.48 ± 0.09, 0.55 ± 0.10 and 0.36 ± 0.08,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Broiler; Carcass composition; Genetic correlation.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572011000300011

Estimates of genetic parameters and cluster analyses for carcass and meat quality traits in birds
Provedor de dados: 86
Autores: Bainy,Adriane Molardi; Savegnago,Rodrigo Pelicioni; Freitas,Luara Afonso de; Nunes,Beatriz do Nascimento; Rosa,Jaqueline Oliveira; Ledur,Mônica Corrêa; Munari,Danísio Prado.
Abstract: The objective of this work was to estimate genetic parameters for bird carcass and meat quality traits, as well as to explore the genetic patterns of the breeding values of this population using cluster analyses. Data from 1,846 birds were used to estimate the genetic parameters of production and quality traits using the multiple-trait animal model, and cluster analyses were performed. The heritability estimates ranged from 0.08± 0.03 for meat pH measured 24 hours after slaughter to 0.85± 0.09 for body weight. The genetic correlations between production traits were high and positive. The genetic correlations between meat quality traits were low and were not informative due to the high standard errors (same magnitudes as those of the genetic...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Genetic correlation; Heritability; Meat color; White Leghorn.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017000300205