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

Genomic selection for meat quality in turkeys ( Meleagris gallopavo ) Ryley Vanderhout 1 , B.J. Wood 1,2 , S. Barbut 3 and C.F. Baes 1 1 Centre for Genetic Improvement of Livestock – University of Guelph; 2 Hybrid Turkeys – Kitchener, Canada; 3 Department of Food Science – University of Guelph

Turkey Genomics Background 1 2009

Turkey Genomics Background 2 2015

Turkey Genomics Background 3 2016

Key Equation 4 • Goal of genetic selection is to maximize the genetic change per generation 𝑠 +,+ - = Accuracy of Selection ΔGenetic = 𝑠 +,+ - . 𝜏 + . 𝑗 𝜏 + = 𝐻𝑓𝑜𝑓𝑢𝑗𝑑 𝑊𝑏𝑠𝑗𝑏𝑢𝑗𝑝𝑜 (𝑇𝑢𝑏𝑜𝑒𝑏𝑠𝑒 𝐸𝑓𝑤𝑗𝑏𝑢𝑗𝑝𝑜) 𝑀 𝑗 = 𝑇𝑓𝑚𝑓𝑑𝑢𝑗𝑝𝑜 𝐽𝑜𝑢𝑓𝑜𝑡𝑗𝑢𝑧 𝑀 = 𝐻𝑓𝑜𝑓𝑠𝑏𝑢𝑗𝑝𝑜 𝐽𝑜𝑢𝑓𝑠𝑤𝑏𝑚

Meat Quality Selection 5 • 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

Value of Information 6 ΔGenetic = 𝑠 +,+ - . 𝜏 + . 𝑗 𝑀 Pedigree < < < Random Visual Pedigree Selection + Selection Selection Selection Genomic Information

Objective 7 Adapt and apply selection methods developed in other livestock species to improve the quality of Canadian turkey meat

Experimental Design 8 1. Define and measure • Scientific literature on classic meat meat traits quality traits in other species will be the basis for trait definitions 2. Estimate genetic parameters • Phenotypes collected on pedigree turkeys slaughtered at Hayter’s 3. Genome wide Farm association study

Experimental Design 9 1. Define and measure • Meat quality phenotypes: meat traits • Colour measurements 2. Estimate genetic • pH at 45 min and 24 hours parameters • Shear force • White striping 3. Genome wide association study

Experimental Design 10 1. Define and measure • Colour measurements meat traits 2. Estimate genetic parameters 3. Genome wide association study http://www.directindustry.com/prod/konica- minolta/product-18413-563341.html

Experimental Design 11 1. Define and measure • pH measurements meat traits 2. Estimate genetic parameters 3. Genome wide association study https://hannainst.com/hi98163-portable-meat-ph-meter.html

Experimental Design 12 1. Define and measure • Shear force meat traits Force 2. Estimate genetic parameters Sample 3. Genome wide association study

Experimental Design 13 1. Define and measure • White striping meat traits 2. Estimate genetic parameters 3. Genome wide association study

Experimental Design 14 1. Define and measure • Body conformation will be taken 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 • Estimate genotypic and phenotypic correlations between quality traits 2. Estimate genetic parameters and between quality traits and traits of economic importance 3. Genome wide association study

Experimental Design 16 1. Define and measure • Use SNP information from 65K meat quality traits SNP chip 2. Estimate genetic • Associated SNP can be parameters incorporated into a genomic selection program to improve meat 3. Genome wide quality association study

Potential Impact on Industry 17 • 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

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

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