Genetic parameters of white striping in relation to body weight, carcass composition, and meat quality traits in two broiler lines divergently selected for the ultimate pH of the pectoralis major muscle.

Abstract excerpt

BACKGROUND: White striping (WS) is an emerging quality defect with adverse consequences for the sensorial, technological, and nutritional qualities of breast meat in broiler chickens. The genetic determinism of this defect is little understood and thus the aim of the study presented here was to estimate the genetic parameters of WS in relation to other traits of economic importance such as body weight, carcass...

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