Genetic correlation between biopsied and post-mortem muscle fibre characteristics and meat quality traits in swine
DC Field | Value | Language |
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dc.contributor.author | Lee, Seung-Hoon | - |
dc.contributor.author | Kim, Sangwook | - |
dc.contributor.author | Kim, Jun-Mo | - |
dc.date.accessioned | 2022-02-10T03:44:16Z | - |
dc.date.available | 2022-02-10T03:44:16Z | - |
dc.date.issued | 2022-04 | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.issn | 1873-4138 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/54933 | - |
dc.description.abstract | Muscle fibre characteristics (MFCs) are related to lean meat production and meat quality. We newly estimated the heritability and genetic correlation of MFCs and meat quality in biopsied and post-mortem meat samples of 595 Jeju black pigs (JBPs). The cross-sectional area (CSA) (Type I: 0.76 and Type IIA: 0.89), % MF area (MFA) (Type I: 0.82), and % MF number (MFN) between the biopsied and post-mortem samples had high absolute genetic correlation coefficients. Moreover, the genetic correlation between the biopsied samples and drip loss (MFN of Type I: −0.77), lightness (CSA of Type I: 0.56), colour score (MFA of Type IIB: −0.79), and marbling score (CSA of Type IIB: 0.84 and MFA of Type IIA: −0.42) were moderate to high. Therefore, the MFCs of biopsied pre-mortem samples could predict the post-mortem MFCs and quality of the meat. Consequently, the biopsy method could be useful for the estimation of MFCs and meat quality in live JBPs. © 2022 Elsevier Ltd | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Genetic correlation between biopsied and post-mortem muscle fibre characteristics and meat quality traits in swine | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.meatsci.2022.108735 | - |
dc.identifier.bibliographicCitation | Meat Science, v.186 | - |
dc.description.isOpenAccess | N | - |
dc.identifier.wosid | 000788280700001 | - |
dc.identifier.scopusid | 2-s2.0-85123028713 | - |
dc.citation.title | Meat Science | - |
dc.citation.volume | 186 | - |
dc.type.docType | Article | - |
dc.publisher.location | 영국 | - |
dc.subject.keywordAuthor | Genetic correlation | - |
dc.subject.keywordAuthor | Heritability | - |
dc.subject.keywordAuthor | Muscle biopsy | - |
dc.subject.keywordAuthor | Muscle fibre characteristics | - |
dc.subject.keywordAuthor | Pig | - |
dc.subject.keywordPlus | SKELETAL-MUSCLE | - |
dc.subject.keywordPlus | PERFORMANCE | - |
dc.subject.keywordPlus | CARCASS | - |
dc.subject.keywordPlus | PIGS | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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