earching for causal relationships among latent variables concerning performance, carcass, and meat quality traits in broiler

Author(s):Show less -

Silva, Hugo Teixeira ^[1] ; Paiva, Jose Teodoro ^[1] ; Botelho, Margareth Evangelista ^[1] ; Carrara, Eula Regina ^[1] ; Lopes, Paulo Savio ^[1] ; Silva, Fabyano Fonseca ^[1] ; Veroneze, Renata ^[1] ; Sterman Ferraz, Jose Bento ^[2] ; Eler, Joanir Pereira ^[2] ; Mattos, Elisangela Chicaroni ^[2] ; Gaya, Leila Genova ^[3]

Affiliation

^[1] Univ Fed Vicosa, Dept Anim Sci, Vicosa, MG - Brazil

^[2] Univ Sao Paulo, Dept Vet Med, FZEA, Pirassununga - Brazil

^[3] Univ Fed Sao Joao del Rei, Dept Anim Sci, Sao Joan Del Rei - Brazil

• Document type: Journal article
• Source: JOURNAL OF ANIMAL BREEDING AND GENETICS; v. 139, n. 2 NOV 2021.
• Web of Science Citations: 0

Abstract

In causal relationship studies, the latent variables may summarize the phenotypes in theoretical traits according to their phenotypic correlations, improving the understanding of causal relationships between broilers phenotypes. In this study, we aimed to investigate potential causal relationships among latent variables in broilers using a structural equation model in the context of genetic analysis. The data used in this study comprised 14 traits in broilers with 2,017 records each, and 104,154 animals in pedigree. Four latent variables (WEIGHT, LOSSES, COLOUR, and VISCERA) were defined and validated using Bayesian Confirmatory Factor Analysis. Subsequently, a search for causal linkage structures was performed, obtaining a single causal link structure between the latent variables. Then, this information was used to fit the structural equation model (SEM). The results from the SEM indicated positive causal effects of the variables WEIGHT and LOSSES on the variables VISCERA and COLOUR, respectively, with structural coefficient estimates of 1.006 and 0.040, respectively. On the other hand, an antagonist causal effect of the variable WEIGHT on the variable LOSSES was verified, with a structural coefficient estimate of -4.333. These results highlight the causal relationship between performance and meat quality traits, which may be associated with the natural processes involved in the conversion of muscle into meat and the structural changes in muscle tissues due to intense selection for high growth rates in broilers. (AU)