Genetic Parameters for Slaughter and Meat Traits in Ostriches

Author(s)
Engelbrecht, A
Cloete, S W P
Bunter, Kim L
van Wyk, J B
Hoffman, L C
Publication Date
2013
Abstract
Genetic parameters for ostrich slaughter and meat traits were estimated to determine whether the improvement of slaughter yield through genetic selection will be possible. Live weight before slaughter, 'post mortem' weight, carcass weight, pelvic limb weight, muscle weights and fat depot weights were recorded. Abdominal and subcutaneous fat weights were highly variable, while coefficients of variation in the other traits ranged between 16 and 29%. All traits showed significant genetic variation, with estimates of heritability ranging from 0.21 to 0.34 for weight and carcass traits. Heritability estimates for individual muscle weights ranged from 0.14 to 0.43, while the genetic correlations among the individual muscle weights and with pre-slaughter live weight were all positive. The substantial variation, high and favourable genetic correlations between traits, and moderate to high heritability estimates indicate that genetic improvement in ostrich carcass traits is achievable.
Citation
Proceedings of the Association for the Advancement of Animal Breeding and Genetics, v.20, p. 381-384
ISBN
9780473260569
ISSN
1328-3227
Link
Publisher
Association for the Advancement of Animal Breeding and Genetics (AAABG)
Title
Genetic Parameters for Slaughter and Meat Traits in Ostriches
Type of document
Conference Publication
Entity Type
Publication

Files:

NameSizeformatDescriptionLink