Changes in muscle cell cation regulation and meat quality traits are associated with genetic selection for high body weight and meat yield in broiler chickens

doi:10.1186/1297-9686-41-8

Genetics Selection Evolution

Volume 41

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Changes in muscle cell cation regulation and meat quality traits are associated with genetic selection for high body weight and meat yield in broiler chickens

Dale A Sandercock¹^,2 , Zoe E Barker¹^,3 , Malcolm A Mitchell¹^,4 and Paul M Hocking¹

¹Division of Genetics and Genomics, Roslin Institute and Royal (Dick) School of Veterinary Studies, University of Edinburgh, Roslin, Midlothian, Scotland EH25 9PS, UK

²Division of Cell Sciences, Faculty of Veterinary Medicine, University of Glasgow, Bearsden Road, Glasgow, G61 1QH

³Division of Farm Animal Science, Department of Clinical Veterinary Science, Langford House, Langford, Bristol, BS40 5DU, UK

⁴Sustainable Livestock Systems, SAC, Bush Estate, Penicuik, EH26 0PH, UK

author email corresponding author email

Genetics Selection Evolution 2009, 41:8doi:10.1186/1297-9686-41-8


Published:	14 January 2009

Additional files

Additional file 1:

Table S1. Between-breed genetic correlations between muscle and meat quality traits at eight weeks of age in 34 broiler layer and traditional lines of chickens.

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