Genetic Variation Degree for Meat Production Traits in Pure-Bred Pigs (original) (raw)
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Preventive Veterinary Medicine, 2011
In several countries slaughter pigs are paid for individually, according to slaughter weight and lean meat percent (LMP). Production of uniform batches of pigs within the optimal weight and LMP limits will obtain the best price. Therefore, all pigs should have a similar growth rate (average daily gain, ADG) and reach an appropriate slaughter weight within the same time period. LMP may serve as a proxy for ADG since pigs with low LMP have significantly higher ADG than pigs with high LMP and vice versa. Both breeding strategy and feeding system may influence the range of variation among pigs. The aim of this study was to test the two following hypotheses: (1) Herds purchasing breeding gilts have a higher mean value and a lower variation (standard deviation) in LMP than herds producing their own breeding gilts and (2) Herds using restricted feeding of finishers have a higher mean value and a lower variation (standard deviation) in LMP than herds with ad libitum feeding of finishers.
Genetic parameters of meat quality traits in two pig breeds measured by rapid methods
animal, 2010
To study genetic variation in meat quality traits measured by rapid methods, data were recorded between 2005 and 2008 on samples of M. longissimus dorsi (LD) in Landrace (n 5 3838) and Duroc (n 5 2250) pigs included in the Norwegian pig breeding scheme. In addition, ultimate pH levels in the glycolytic LD (loin muscle) and M. gluteus medius (GM, ham muscle), and in the oxidative m. gluteus profundus (GP, ham muscle) were recorded as an extended data set (n 5 16 732 and n 5 7456 for Landrace and Duroc, respectively) from 1998 to 2008. Data were analysed with a multi-trait animal model using AI-REML methodology. Meat from Duroc had considerably more intramuscular fat (IMF), less moisture and protein, appeared darker with higher colour intensity and had lower drip loss than meat from Landrace. The heritability estimates (s.e. 0.01 to 0.07) for pH in LD (0.19 and 0.27 for Landrace and Duroc, respectively), GM (0.12 and 0.22) and GP (0.19 and 0.38), drip loss (0.23 and 0.33), colour values: L* (lightness) (0.41 and 0.28), a* (redness) (0.46 and 0.43), b* (yellowness) (0.31 and 0.33), IMF (0.50 and 0.62), muscle moisture (0.31 and 0.50) and muscle protein content (0.40 and 0.54) in LD all demonstrated moderate-to-high genetic variation for these traits in both breeds. Near infrared spectroscopy and EZ-DripLoss are modern technologies used in this study for the determination of chemical components and drip loss in meat. These methods gave higher heritabilities than more traditional methods used to measure these traits. The estimated genetic correlations between moisture and IMF in Duroc, and pH and drip loss in Duroc were both 20.89. Interesting differences between the two breeds in numerical value of some genetic correlations were observed, probably reflecting the differences in physiology and selection history between Landrace and Duroc. The estimated genetic correlation between drip loss and pH was much stronger in Duroc than in Landrace (20.89 and 20.63, respectively). This might be due to the high pH in Duroc, whereas Landrace had a lower pH closer to the iso-electric point for muscle proteins. The positive genetic correlation between the L* value in meat and IMF in Duroc (0.50) was an effect of differences in visible marbling, rather than meat colour. For Landrace, this correlation was negative (20.20). IMF content showed favourable genetic correlations to drip loss (20.36 and 20.35 for Landrace and Duroc, respectively).
Scientific Journal of Animal Science, 2014
Growth rate, carcass and meat quality properties are vital factors influencing the cost of fattener production and viability in pig production enterprises. These factors are related to genetic potential and various environmental factors, where the overall efficiency of production depends on the successful interaction of these two factors. There has been a distinctive association of genetics and individual levels of various non genetic factors such as nutrition, management, litter size, parity etc with different production parameters, carcass and meat quality properties in pig production. Whilst genetics is a major influence on these traits, there are a large number of non genetic factors that impinge on maximizing production, hence the need to manipulate them to improve the final product, which is pork. The preceding review gives insight on the role of genetics and non genetic factors on production traits, carcass and meat quality properties in pig production. An examinatio...
Livestock Science, 2009
Genetic parameters were estimated for crossbred progeny of Bavarian Piétrain sires housed in two test environments on the two Bavarian test stations. The data contained 13,980 pigs housed in traditional pens for 2 pigs and 3,454 pigs housed in big pens for 10-14 pigs with automatic feeding system recorded between 2000 and 2004. In total, 584 sires having progeny in both housing systems were available to estimate genetic correlations between the two test environments. The analysis showed that the housing of pigs in big pens is more demanding with respect to the test design than in 2-pig pens. Further, the results show differences in both phenotypic performance and genetic parameters between the two environments. Daily gain is lower and lean meat content is higher in big pens with automatic feeding system. Therefore, it is suspected that pigs develop slower in the new housing due to a different feed intake behavior in comparison to 2-pig pens. This might be the main reason for the moderate genetic correlations among fattening performance traits (0.5-0.7 ± 0.13), which result in re-rankings of selection candidates depending which kind of information is utilized. Genetic correlations of slaughter and meat quality traits, however, are close to 1. Differences between the variance components in the two test stations have been found and simple pooling of data is problematic with respect to the breeding value estimation.
2014
Growth rate, carcass and meat quality properties are vital factors influencing the cost of fattener production and viability in pig production enterprises. These factors are related to genetic potential and various environmental factors, where the overall efficiency of production depends on the successful interaction of these two factors. There has been a distinctive association of genetics and individual levels of various non genetic factors such as nutrition, management, litter size, parity etc with different production parameters, carcass and meat quality properties in pig production. Whilst genetics is a major influence on these traits, there are a large number of non genetic factors that impinge on maximizing production, hence the need to manipulate them to improve the final product, which is pork. The preceding review gives insight on the role of genetics and non genetic factors on production traits, carcass and meat quality properties in pig production. An examination of the impacts of pre-slaughter stressors on pig carcass and meat quality should be considered in corrective strategies for remediating and preventing pre-slaughter stress which result in poor carcass quality. Some suggestions to guarantee appropriate pre slaughter conditions and obtain the best meat quality are reviewed. The discussion concludes that a holistic approach which give emphasis on understanding both genetic and non genetic factors Contents lists available at Sjournals
Genetic Determinism of the Growing Rate and Carcass Quality in a Pig Population
2013
Studying the genetic parameters presents importance for choosing selection method, breeding system and the goal objective of selection. The study was carried out on a sample from LS 345-Periș pig population consist of 2759 offspring belonging to 80 of sire families. The studied sample consist of 1443 descendants from big white breed, belonging to 50 families of semi-sisters –semi-brothers with an average size of 28,9 SS-SF. There were analyzed the following seven characters: live weight at the age of 182 days, slaughter yield, fat thickness, muscle size, lean meat percentage corrected, average daily spore per life and average daily spore in meat. The growing and carcass traits have a genetic determinism intermediate towards intense. The heritability values range from 0,264 (back fat thickness) to 0,411 (percentage of muscle tissue). On the basis of phenotypic interand intrafamilial variance and covariance there were estimated the phenotypic, genotypic and environmental correlation c...
Genetic and Phenotypic Parameters for Carcass and Meat Quality Traits in Commercial Crossbred Pigs
Journal of Animal Science, 2014
Pork quality and carcass characteristics are now being integrated into swine breeding objectives because of their economic value. Understanding the genetic basis for these traits is necessary for this to be accomplished. The objective of this study was to estimate phenotypic and genetic parameters for carcass and meat quality traits in 2 Canadian swine populations. Data from a genomic selection study aimed at improving meat quality with a mating system involving hybrid Landrace × Large White and Duroc pigs were used to estimate heritabilities and phenotypic and genetic correlations among them. Data on 2,100 commercial crossbred pigs for meat quality and carcass traits were recorded with pedigrees compromising 9,439 animals over 15 generations. Significant fixed effects (company, sex, and slaughter batch), covariates (cold carcass weight and slaughter age), and random additive and common litter effects were fitted in the models. A series of pairwise bivariate analyses were implemented in ASReml to estimate phenotypic and genetic parameters. Heritability estimates (±SE) for carcass traits were moderate to high and ranged from 0.22 ± 0.08 for longissimus dorsi muscle area to 0.63 ± 0.04 for trimmed ham weight, except for firmness, which was low. Heritability estimates (±SE) for meat quality traits varied from 0.10 ± 0.04 to 0.39 ± 0.06 for the Minolta b* of ham quadriceps femoris muscle and shear force, respectively. Generally, most of the genetic correlations were significant (P < 0.05) and ranged from low (0.18 ± 0.07) to high (-0.97 ± 0.35). There were high negative genetic correlations between drip loss with pH and shear force and a positive correlation with cooking loss. Genetic correlations between carcass weight (both hot and cold) with carcass marbling were highly positive. It was concluded that selection for increasing primal and subprimal cut weights with better pork quality may be possible. Furthermore, the use of pH is confirmed as an indicator for pork water-holding capacity and cooking loss. The heritabilities of carcass and pork quality traits indicated that they can be improved using traditional breeding methods and genomic selection, respectively. The estimated genetic parameters for carcass and meat quality traits can be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations.
Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs1
Journal of Animal Science, 2014
Pork quality and carcass characteristics are now being integrated into swine breeding objectives because of their economic value. Understanding the genetic basis for these traits is necessary for this to be accomplished. The objective of this study was to estimate phenotypic and genetic parameters for carcass and meat quality traits in 2 Canadian swine populations. Data from a genomic selection study aimed at improving meat quality with a mating system involving hybrid Landrace × Large White and Duroc pigs were used to estimate heritabilities and phenotypic and genetic correlations among them. Data on 2,100 commercial crossbred pigs for meat quality and carcass traits were recorded with pedigrees compromising 9,439 animals over 15 generations. Significant fixed effects (company, sex, and slaughter batch), covariates (cold carcass weight and slaughter age), and random additive and common litter effects were fitted in the models. A series of pairwise bivariate analyses were implemented in ASReml to estimate phenotypic and genetic parameters. Heritability estimates (±SE) for carcass traits were moderate to high and ranged from 0.22 ± 0.08 for longissimus dorsi muscle area to 0.63 ± 0.04 for trimmed ham weight, except for firmness, which was low. Heritability estimates (±SE) for meat quality traits varied from 0.10 ± 0.04 to 0.39 ± 0.06 for the Minolta b* of ham quadriceps femoris muscle and shear force, respectively. Generally, most of the genetic correlations were significant (P < 0.05) and ranged from low (0.18 ± 0.07) to high (-0.97 ± 0.35). There were high negative genetic correlations between drip loss with pH and shear force and a positive correlation with cooking loss. Genetic correlations between carcass weight (both hot and cold) with carcass marbling were highly positive. It was concluded that selection for increasing primal and subprimal cut weights with better pork quality may be possible. Furthermore, the use of pH is confirmed as an indicator for pork water-holding capacity and cooking loss. The heritabilities of carcass and pork quality traits indicated that they can be improved using traditional breeding methods and genomic selection, respectively. The estimated genetic parameters for carcass and meat quality traits can be incorporated into the breeding programs that emphasize product quality in these Canadian swine populations.
Genetics Selection Evolution, 1993
Genetic parameters of 7 traits measured in central test stationsaverage daily gain (ADG1), feed conversion ratio (FCR) and backfat thickness (ABT) measured on candidates for selection, and average daily gain (ADG2), dressing percentage (DP), estimated carcass lean content (ECLC) and meat quality index (MQI) measured in slaughtered relativeswere estimated for the Large White (LW) and French Landrace (LR) breeds using a derivative free restricted maximum likelihood (DF-REML) procedure applied to a multiple trait individual animal model. The data consisted of 2 sets of records (3 671 and 3 630 candidates, 3 039 and 2 695 slaughtered animals in, respectively, LW and LR breeds) collected at 3 different stations from [1985][1986][1987][1988][1989][1990] (LW) or 1980-1990 (LR). The models included additive genetic value, common environment of birth litter and residual random effects, a fixed year x station x batch or year x station x slaughter date effect and, for traits measured in slaughtered animals, a fixed sex effect and a covariable (weight at the beginning or at the end of the test period). Heritabilities of ADG1, ABT, FCR, ADG2, DP, ECLC and MQI were respectively 0.30, 0.64, 0.22, 0.52, 0.39, 0.60, 0.33 in the LW and 0.34, 0.56, 0.25, 0.46, 0.31, 0.68, 0.23 in the LR breed. Common litter effects ranged from 5% (ABT in LW breed) to 16% (ADG2 in LR breed) of phenotypic variance.