Abstract
The objective of the present study was to estimate economic values for sow efficiency and meat production traits in the Finnish pork production system including the consideration for subsidies. Economic values were estimated by developing a bio-economic model that describes the Finnish production system. Genetic improvement estimates for meat production traits were also developed in order to evaluate how much genetic gain is reduced due to selection for meat quality. Results showed that the highest economic values, when expressed in genetic standard deviations, were obtained for total number of piglets born (2.07 per piglet), feed conversion ratio (2.07 per feed unit per kg), and lean meat percentage (1.69 per %). Economic values for litter size, piglet mortality, sows length of productive life, and lean meat percentage increased when subsidies were not accounted for in the bio-economic model. Results show further that meat quality should have 1520 percent weight in the Finnish production trait index in order to prevent its deterioration. When the selection weights are 1520% for meat quality, the expected loss in genetic gain is approximately 3 percent for other production traits when compared to selection indices where meat quality traits are not included.;
Highlights
The objective of pig breeding is to develop swine genetics such that producer’s income will increase and/or the cost of meat production will decrease simultaneously with improvement without a change in animal welfare and -robustness
Traits in pig breeding are classified into sow efficiency or maternal traits and meat production or terminal traits (e.g. Ollivier 1998)
Calculation of the economic weights in the current study was based on the bio-economic model that had a starting point of purchasing 100 gilts, and followed their production over ten parities
Summary
The objective of pig breeding is to develop swine genetics such that producer’s income will increase and/or the cost of meat production will decrease simultaneously with improvement without a change in animal welfare and -robustness. This goal will be reached, if selection is based on total merit index where traits included are properly weighted according to appropriate economic val-. Proportional weights in the carcass quality index are 24% and 76% for fat- and meat percentages, respectively These weights are based on the calculations reported by Kangasniemi (1996). Proportional trait weights within the meat quality index
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