基于BLUP和GBLUP方法估计北京油鸡胴体和肉质性状遗传参数的差异

doi:10.11843/j.issn.0366-6964.2020.01.005

Abstract

Abstract: The objective of this study was to compare the differences in estimating genetic parameters using different methods, and provide a reference for breeding method development of carcass and meat quality traits in Beijing You chickens in the future. The genetic parameters for carcass and meat quality traits of Beijing You chickens were estimated using the traditional best linear unbiased prediction (BLUP) and genomic best linear unbiased prediction (GBLUP) methods. Six hundred and fifteen cooks with similar weight at 100 days of age were selected from the Beijing You chicken population with relatively complete pedigree. At 100 days of age, a total of 7 traits of these individuals were measured, including body weight (BW), eviscerating percentage (EP), breast muscle percentage (BMP), leg muscle percentage (LMP), abdominal fat percentage(AFP), tenderness (T,expressed by shear force) and intramuscular fat (IMF), and their genotypes were determined by the SNP chips (Illumina, 60K). The results showed that except that IMF and shear force (SF) heritability estimates were obviously different using the two methods, heritability estimates of the other traits were similar using the two methods. Furthermore excepted for tenderness, the heritabilities estimated using GBLUP were lower than those using BLUP method. All the carcass traits were of medium heritability except that the eviscerating percentage was of low heritability. The heritability estimates of tenderness were low, but the IMF using BLUP and GBLUP methods presented medium (h²=0.256) and low heritability (h²=0.107),respectively. Using BLUP, IMF showed high negative genetic correlations with BW, BMP and SF traits (-0.572, -0.420, -0.682), moderate negative genetic correlations with EP (-0.234), and moderate positive genetic correlations with AFP (0.420), respectively; using GBLUP, IMF showed high negative genetic correlations with BW, BMP and SF (-0.808, -0.725, -0.784), high negative genetic correlations with EP (-0.626), and low positive genetic correlations with AFP(0.097), respectively. In conclusion, there were large differences between estimates of genetic parameters for some traits using the traditional BLUP method and the new GBLUP method. In breeding practices, comprehensive consideration is needed to improve the breeding efficiency.

Key words: Beijing You chicken, carcass traits, meat quality traits, genetic parameters, BLUP, GBLUP

CLC Number:

S831.2

LI Jing, WANG Jie, KANG Huimin, LIU Ranran, LI Hua, ZHAO Guiping. The Difference of Genetic Parameters for Carcass and Meat Quality Traits by BLUP and GBLUP Methods in Beijing You Chicken[J]. Acta Veterinaria et Zootechnica Sinica, 2020, 51(1): 35-42.

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The Difference of Genetic Parameters for Carcass and Meat Quality Traits by BLUP and GBLUP Methods in Beijing You Chicken

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