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Genetic variation for carcass quality traits in cultured sea bass (Dicentrarchus labrax)

Published online by Cambridge University Press:  08 April 2009

Eric Saillant ,
Mathilde Dupont-Nivet ,
Marie Sabourault ,
Pierrick Haffray ,
Stanislas Laureau ,
Marie-Odile Vidal  and
Béatrice Chatain
Eric Saillant
Affiliation:
IFREMER, Laboratoire de Recherche en Pisciculture marine, chemin de Maguelonne, 34250 Palavas-les-Flots, France Ecloserie marine de Gravelines, voie des Enrochements, 59820 Gravelines, France
Mathilde Dupont-Nivet
Affiliation:
INRA, UMR 1313, Génétique Animale et Biologie Intégrative, 78350 Jouy-en-Josas, France
Marie Sabourault
Affiliation:
IFREMER, Laboratoire de Recherche en Pisciculture marine, chemin de Maguelonne, 34250 Palavas-les-Flots, France
Pierrick Haffray
Affiliation:
SYSAAF, Section aquacole, Station SCRIBE, Campus de Beaulieu, 35042 Rennes, France
Stanislas Laureau
Affiliation:
Ecloserie marine de Gravelines, voie des Enrochements, 59820 Gravelines, France
Marie-Odile Vidal
Affiliation:
IFREMER, Laboratoire de Recherche en Pisciculture marine, chemin de Maguelonne, 34250 Palavas-les-Flots, France
Béatrice Chatain
Affiliation:
IFREMER, Laboratoire de Recherche en Pisciculture marine, chemin de Maguelonne, 34250 Palavas-les-Flots, France
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Abstract

Genetic parameters for carcass quality traits were estimated in 27 families of sea bass (3 dams × 9 sires factorial mating design), raised mixed in the same tanks starting before hatching. Offspring parentage was determined a posteriori using 6 microsatellite loci. Carcass quality traits were recorded at 818 days post fertilization (mean standard length: 32.6 ± 3.1 cm). Genetic parameters were estimated from the sire half sib variance and covariance components. Heritability of body weight (BW) and carcass processing traits (standardized to body weight) percent head weight (Head%), percent viscera weight (Viscera%) and percent visceral fat weight (VisceFat%) were relatively high ranging from 0.48 ± 0.15 (Viscera%) to (Head%); the estimate of heritability for fillet yield (Fillet%) was lower (0.25 ± 0.10) but was significantly greater than zero. Body weight was positively correlated to Fillet%, Viscera%, and VisceFat%, and negatively correlated to Head%. These results indicate that these carcass processing traits can be modified by directional selection and that selection for greater BW would lead to an increase of Fillet%, Viscera% and VisceFat% and a decrease of Head%.

Muscle lipid content (MuscleLipid%) was determined using two indirect methods: measurements with a Torry Fish Fatmeter® (TorryLipid) and determination of the percentage of dry matter content (MuscleDry%) via desiccation. Both measures were highly correlated to chemical measurements of MuscleLipid%. Regression analysis indicated a superior predictive value of TorryLipid suggesting that MuscleLipid% may be evaluated via rapid, non lethal measurements with a Torry Fish Fatmeter. Heritability estimates of TorryLipid and MuscleDry% differed significantly from zero (TorryLipid: 0.28 ± 0.12, MuscleDry%: 0.36 ± 0.14) indicating that MuscleLipid% could be lowered by directional selection. TorryLipid and MuscleDry% were weakly correlated to body weight and carcass processing traits suggesting that simultaneous improvement of MuscleLipid% and other carcass quality traits may require definition of multi-trait selection indices.

Keywords

HeritabilityCarcass qualityMicrosatellites markersCommunal testingDicentrarchus labrax
Type
Brief Report
Information
Aquatic Living Resources , Volume 22 , Issue 1 , January 2009 , pp. 105 - 112
Copyright
© EDP Sciences, IFREMER, IRD, 2009

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