Genomic selection for meat quality in turkeys ( Meleagris gallopavo ) - - PowerPoint PPT Presentation

Ryley Vanderhout1, B.J. Wood1,2, S. Barbut3 and C.F. Baes1

1 Centre for Genetic Improvement of Livestock – University of Guelph; 2 Hybrid Turkeys – Kitchener, Canada; 3 Department of Food Science – University of Guelph

Genomic selection for meat quality in turkeys (Meleagris gallopavo)

Turkey Genomics Background

1

2009

Turkey Genomics Background

2

2015

Turkey Genomics Background

3

2016

Key Equation

4

ΔGenetic = 𝑠+,+

• . 𝜏+ . 𝑗

𝑀

• Goal of genetic selection is to maximize the genetic

change per generation

𝑠+,+

• = Accuracy of Selection

𝜏+ = 𝐻𝑓𝑜𝑓𝑢𝑗𝑑 𝑊𝑏𝑠𝑗𝑏𝑢𝑗𝑝𝑜 (𝑇𝑢𝑏𝑜𝑒𝑏𝑠𝑒 𝐸𝑓𝑤𝑗𝑏𝑢𝑗𝑝𝑜) 𝑗 = 𝑇𝑓𝑚𝑓𝑑𝑢𝑗𝑝𝑜 𝐽𝑜𝑢𝑓𝑜𝑡𝑗𝑢𝑧 𝑀 = 𝐻𝑓𝑜𝑓𝑠𝑏𝑢𝑗𝑝𝑜 𝐽𝑜𝑢𝑓𝑠𝑤𝑏𝑚

Meat Quality Selection

• Genomic selection for meat quality traits has been

implemented in various livestock species

• Selection is difficult in any species
• Historically, selection has been based on progeny and

sibling information

5

Random Selection Visual Selection Pedigree Selection Pedigree Selection + Genomic Information

Value of Information

6

ΔGenetic = 𝑠+,+

• . 𝜏+ . 𝑗

𝑀

< < <

Objective

Adapt and apply selection methods developed in

• ther livestock species to improve the quality of

Canadian turkey meat

7

• Scientific literature on classic meat

quality traits in other species will be the basis for trait definitions

• Phenotypes collected on pedigree

turkeys slaughtered at Hayter’s Farm

Experimental Design

8

• 1. Define and measure

meat traits

• 2. Estimate genetic

parameters

• 3. Genome wide

association study

• Meat quality phenotypes:
• Colour measurements
• pH at 45 min and 24 hours
• Shear force
• White striping

Experimental Design

9

• 1. Define and measure

meat traits

• 2. Estimate genetic

parameters

• 3. Genome wide

association study

• Colour measurements

Experimental Design

10

• 1. Define and measure

meat traits

• 2. Estimate genetic

parameters

• 3. Genome wide

association study

http://www.directindustry.com/prod/konica- minolta/product-18413-563341.html

• pH measurements

Experimental Design

11

• 1. Define and measure

meat traits

• 2. Estimate genetic

parameters

• 3. Genome wide

association study

https://hannainst.com/hi98163-portable-meat-ph-meter.html

• Shear force

Experimental Design

12

• 1. Define and measure

meat traits

• 2. Estimate genetic

parameters

• 3. Genome wide

association study

Sample Force

• White striping

Experimental Design

13

• 1. Define and measure

meat traits

• 2. Estimate genetic

parameters

• 3. Genome wide

association study

• Body conformation will be taken

Experimental Design

14

• 1. Define and measure

meat traits

• 2. Estimate genetic

parameters

• 3. Genome wide

association study

https://marel.com/poultry-processing/systems-and- equipment/broilers/grading-weighing-and-distribution/vision- grading/iris-gdr/432?prdct=1&parent=432

Experimental Design

15

• 1. Define and measure

meat quality traits

• 3. Genome wide

association study

• 2. Estimate genetic

parameters

• Estimate genotypic and phenotypic

correlations between quality traits and between quality traits and traits of economic importance

Experimental Design

16

• 1. Define and measure

meat quality traits

• 3. Genome wide

association study

• 2. Estimate genetic

parameters

• Use SNP information from 65K

SNP chip

• Associated SNP can be

incorporated into a genomic selection program to improve meat quality

Potential Impact on Industry

• Basis for genetic and genomic selection of turkeys aimed

at improving meat quality

• Incorporate meat quality into a selection index
• Improve the competitiveness of turkey meat against direct

competitor protein sources, such as pork and chicken

17

Acknowledgments

The authors gratefully acknowledge support from Hybrid Turkeys, Genome Canada, Ontario Genomics, Hendrix Genetics and Hayter’s Farm

Thank you