蛋用性状(egg trait)的遗传
1.蛋壳品质(shell quality) 蛋壳结构(shell texture):用三个指标,即蛋 壳强度(shell strength)、蛋壳厚度(shell thickness) 和蛋壳平滑性(shell smoothness)衡量。 蛋壳强度用强度测定仪测定,分四级,正常应 在2-3级之间。 蛋壳厚度可用厚度测定仪或千分尺测量,正常 在244-373nm间,h2=0.3;也可用蛋比重 (specific gravity of eggs or egg density)间接测 量,正常比重在1.070-1.080间,h2=0.3-0.6。
肉用性状(meat trait)的遗传
• Traits measured: W35: weight at 35 days of age, us1: ultrasound measurements on breast muscle depth (measured next to middle line); us2: ultrasound measurements on breast muscle depth (measured transversally); FC: feed conversion; LWS: live weight at slaughter; HCW: hot carcass weight ; Breast: deboned and skinned chilled breast weight; Legs: chilled whole leg weight. • Software: SAS, MTDFREML
Kt
BWt : body weight at age t , A : t heasympt ot ic body weight (i.e.,at an infinit eage), L : t heinit ialspecificgrowt h rat e K : t hemat urat ion rat e. T I 1/K ln | L/K |: Age at inflect ion, at whichgrowt h rat eis maximum.