Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

Abstract Spectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individu...

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Autores principales:	Giovanni Bittante, Simone Savoia, Alessio Cecchinato, Sara Pegolo, Andrea Albera
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/0d623a422de246c7b8f34940d19323db
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spelling	oai:doaj.org-article:0d623a422de246c7b8f34940d19323db2021-12-02T15:39:41ZPhenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat10.1038/s41598-021-93457-52045-2322https://doaj.org/article/0d623a422de246c7b8f34940d19323db2021-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-93457-5https://doaj.org/toc/2045-2322Abstract Spectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.Giovanni BittanteSimone SavoiaAlessio CecchinatoSara PegoloAndrea AlberaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Giovanni Bittante Simone Savoia Alessio Cecchinato Sara Pegolo Andrea Albera Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat
description	Abstract Spectroscopic predictions can be used for the genetic improvement of meat quality traits in cattle. No information is however available on the genetics of meat absorbance spectra. This research investigated the phenotypic variation and the heritability of meat absorbance spectra at individual wavelengths in the ultraviolet–visible and near-infrared region (UV–Vis-NIR) obtained with portable spectrometers. Five spectra per instrument were taken on the ribeye surface of 1185 Piemontese young bulls from 93 farms (13,182 Herd-Book pedigree relatives). Linear animal model analyses of 1481 single-wavelengths from UV–Vis-NIRS and 125 from Micro-NIRS were carried out separately. In the overlapping regions, the proportions of phenotypic variance explained by batch/date of slaughter (14 ± 6% and 17 ± 7%,), rearing farm (6 ± 2% and 5 ± 3%), and the residual variances (72 ± 10% and 72 ± 5%) were similar for the UV–Vis-NIRS and Micro-NIRS, but additive genetics (7 ± 2% and 4 ± 2%) and heritability (8.3 ± 2.3% vs 5.1 ± 0.6%) were greater with the Micro-NIRS. Heritability was much greater for the visible fraction (25.2 ± 11.4%), especially the violet, blue and green colors, than for the NIR fraction (5.0 ± 8.0%). These results allow a better understanding of the possibility of using the absorbance of visible and infrared wavelengths correlated with meat quality traits for the genetic improvement in beef cattle.
format	article
author	Giovanni Bittante Simone Savoia Alessio Cecchinato Sara Pegolo Andrea Albera
author_facet	Giovanni Bittante Simone Savoia Alessio Cecchinato Sara Pegolo Andrea Albera
author_sort	Giovanni Bittante
title	Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat
title_short	Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat
title_full	Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat
title_fullStr	Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat
title_full_unstemmed	Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat
title_sort	phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/0d623a422de246c7b8f34940d19323db
work_keys_str_mv	AT giovannibittante phenotypicandgeneticvariationofultravioletvisibleinfraredspectralwavelengthsofbovinemeat AT simonesavoia phenotypicandgeneticvariationofultravioletvisibleinfraredspectralwavelengthsofbovinemeat AT alessiocecchinato phenotypicandgeneticvariationofultravioletvisibleinfraredspectralwavelengthsofbovinemeat AT sarapegolo phenotypicandgeneticvariationofultravioletvisibleinfraredspectralwavelengthsofbovinemeat AT andreaalbera phenotypicandgeneticvariationofultravioletvisibleinfraredspectralwavelengthsofbovinemeat
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Phenotypic and genetic variation of ultraviolet–visible-infrared spectral wavelengths of bovine meat

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