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Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers:heritability of predicted traits and genetic correlations with laboratory-measured traits

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Journal of Animal Science and Biotechnology 2021年第3期12卷 1214-1225页

作者： Simone Savoia Andrea Albera Alberto Brugiapaglia Liliana Di Stasio Alessio Cecchinato giovanni bittante Associazione Nazionale Allevatori Bovini di Razza Piemontese strada provinciale Trinita’32/A12061 CarrùCNItaly Department of Agronomy FoodNatural ResourcesAnimals and Environment(DAFNAE)University of Padova(Padua)viale dell’Università1635020 LegnaroPDItaly Department of Agricultural Forest and Food SciencesUniversity of TorinoVia L.Da Vinci 4410095 GrugliascoTOItaly

Background:The possibility of assessing meat quality traits over the meat chain is strongly limited,especially in the context of selective breeding which requires a large number of *** main objective of this study was to investigate the suitability of portable infrared spectrometers for phenotyping beef cattle aiming to genetically improving the quality of their *** quality traits(pH,color,water holding capacity,tenderness)were appraised on rib eye muscle samples of 1,327 Piemontese young bulls using traditional(i.e.,reference/gold standard)laboratory analyses;the same traits were also predicted from spectra acquired at the abattoir on the intact muscle surface of the same animals 1 d after *** parameters were estimated for both laboratory measures of meat quality traits and their spectra-based ***:The prediction performances of the calibration equations,assessed through external validation,were satisfactory for color traits(R^(2) from 0.52 to 0.80),low for pH and purge losses(R^(2) around 0.30),and very poor for cooking losses and tenderness(R^(2) below 0.20).Except for lightness and purge losses,the heritability estimates of most of the predicted traits were lower than those of the measured traits while the genetic correlations between measured and predicted traits were high(average value 0.81).Conclusions:Results showed that NIRS predictions of color traits,pH,and purge losses could be used as indicator traits for the indirect genetic selection of the reference quality *** for cooking losses were less effective,while the NIR predictions of tenderness were affected by a relatively high uncertainty of ***,genetic selection of some meat quality traits,whose direct phenotyping is difficult,can benefit of the application of infrared spectrometers technology.

关键词： Genetic parameters Meat quality Near-infrared spectroscopy Piemontese

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