Genetic parameters of pig meat quality traits in a halothane negative population

Abstract

Genetic and phenotypic parameters were estimated for Duroc and Dutch-Yorkshire pigs. The data-set consisted of in total 1113 boars and gilts, slaughtered between January 1988 and June 1990. Four production and five meat quality traits were considered. Parameters were estimated using an animal model, multivariate unequal design REML algorithm. Heritabilities for production traits varied from 0.27 for type score to 0.63 for lean meat content. Heritabilities for meat quality traits ranged from 0.20 for ultimate pH in the M. Semimembranosus to 0.61 for amount of intramuscular fat. Phenotypic correlations between production traits and meat quality traits hardly differ from zero, except for amount of intramuscular fat. Genetic correlations between liveweight gain and meat quality traits are favourable, genetic correlations of backfat thickness and lean meat content with meat quality traits are unfavourable. Considering the heritabilities, genetic correlations of both production and meat quality traits, and economic weights of production traits currently used in the Netherlands, it is concluded that meat quality will decrease as a result of correlated response. However, meat quality can be improved if less emphasis is put on lowering backfat thickness or increasing lean meat content.