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2020, № 86

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Color characteristics of commercial hybrids’ meat - the first results

An important feature for the animal breeding program is the quality of meat, which includes a significant trademark - color and saturation. In this study, the spectrophotometer CM-600d measured the color characteristics of meat and backfat, the average values of which were: L* (coordinates of light and shadow) - 68.8 ± 0.3 and 41.8 ± 0.2, and a* (spectrum from green to purple) - 4.9 ± 0.2 and 7.7 ± 0.2 and b * (from blue to yellow) - 14.4 ± 0.2 and 12.7 ± 0.1, respectively. To reduce the heterogeneity of color values in the population, an adjustment of the indicators was made, according to the results of which the coefficient of variation for all features decreased, in particular for a * (speck and meat) - by 41.7 and 41.9%, for b* - 50 and 43.5% and for L* - 34 and 47.8%, respectively. Analysis of genetic correlations showed a negative strong relationship between: L* (meat) - a* (meat), L* (meat) - a* (backfat), L* (backfat) - a* (backfat), a* (meat) and b* (meat) with b* (backfat) L* (meat) - a* (meat), L* (meat) - a* (speck). The coefficients were: -0.88, -0.90, -0.92, -0.93, -0.90 and -0.90. Since L* is the coordinator of color and shadow, with an increase in the lightness of meat, the saturation of red color decreases and the spectrum of yellow tint in the backfat increases, for which the parameters a* and b* are responsible, due to the established negative correlation of features. In the meat color spectrum, with a decrease in the red tint, the yellow tint decreases, as evidenced by positive genetic and phenotypic correlations of 0.93 and 0.79, while for the consumer the product becomes less attractive, as it loses external color saturation. Calculations of inheritance coefficients revealed moderate ones in a* (meat) - 0.32, b* (meat) and a* (backfat) - 0.29 and strong in b* (backfat) - 0.71. The findings make it possible to establish a close relationship between meat color spectra (L*, a * and b*), which will bring research to a new level of understanding of the interdependence of technological processes and genetic aspects in animal husbandry.
Keywords: Meat color, backfat color, genetic correlation, phenotypic correlation, commercial hybrid.
DOI: 10.21515/1999-1703-86-140-145

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Authors:

1. Belous Anna Aleksandrovna, Junior Researcher, "Federal Research Center for Animal Husbandry named after Academy Member L.K. Ernst".
2. Sermyagin Aleksand Aleksandrovich, Phd in Agriculture, "Federal Research Center for Animal Husbandry named after Academy Member L.K. Ernst".
3. Zinovieva Natalia Anatolievna, Academician RAS, DSc in Biology, Professor, "Federal Research Center for Animal Husbandry named after Academy Member L.K. Ernst".