Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs

Miar, Y., Plastow, G. S., Moore, S. S., Manafiazar, G., Charagu, P., Kemp, R. A., van Haandel, B., Huisman, A. E., Zhang, C. Y., McKay, R. M., Bruce, H. L. and Wang, Z. (2014). Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs. In: Journal of Animal Science. Beef Species Symposium and Forages and Pastures Symposium, held at the Joint Annual Meeting of the American Dairy Science Association and American Society of Animal Science 2013, Indianapolis, IN, United States, (2869-2884). 8-12 July 2013. doi:10.2527/jas.2014-7685


Author Miar, Y.
Plastow, G. S.
Moore, S. S.
Manafiazar, G.
Charagu, P.
Kemp, R. A.
van Haandel, B.
Huisman, A. E.
Zhang, C. Y.
McKay, R. M.
Bruce, H. L.
Wang, Z.
Title of paper Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs
Conference name Beef Species Symposium and Forages and Pastures Symposium, held at the Joint Annual Meeting of the American Dairy Science Association and American Society of Animal Science 2013
Conference location Indianapolis, IN, United States
Conference dates 8-12 July 2013
Convener American Society of Animal Science
Proceedings title Journal of Animal Science   Check publisher's open access policy
Journal name Journal of Animal Science   Check publisher's open access policy
Place of Publication Champaign, IL, United States
Publisher American Society of Animal Science
Publication Year 2014
Year available 2014
Sub-type Fully published paper
DOI 10.2527/jas.2014-7685
Open Access Status DOI
ISSN 1525-3163
0021-8812
Volume 92
Issue 7
Start page 2869
End page 2884
Total pages 16
Language eng
Abstract/Summary 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.
Subjects 1106 Food Science
1103 Animal Science and Zoology
1311 Genetics
Keyword Carcass merit
Crossbred
Genetic parameter
Meat quality
Swine
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Conference Paper
Sub-type: Fully published paper
Collections: Queensland Alliance for Agriculture and Food Innovation
Official 2015 Collection
 
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