Abstract
Genetic parameters of Berkshire pigs for reproduction, carcass and meat quality traits were estimated using the records from a breeding farm in Korea. For reproduction traits, 2,457 records of the total number of piglets born (TNB) and the number of piglets born alive (NBA) from 781 sows and 53 sires were used. For two carcass traits which are carcass weight (CW) and backfat thickness (BF) and for 10 meat quality traits which are pH value after 45 minutes (pH45m), pH value after 24 hours (pH24h), lightness in meat color (LMC), redness in meat color (RMC), yellowness in meat color (YMC), moisture holding capacity (MHC), drip loss (DL), cooking loss (CL), fat content (FC), and shear force value (SH), 1,942 pig records were used to estimate genetic parameters. The genetic parameters for each trait were estimated using VCE program with animal model. Heritability estimates for reproduction traits TNB and NBA were 0.07 and 0.06, respectively, for carcass traits CW and BF were 0.37 and 0.57, respectively and for meat traits pH45m, pH24h, LMC, RMC, YMC, MHC, DL, CL, FC, and SH were 0.48, 0.15, 0.19, 0.36, 0.28, 0.21, 0.33, 0.45, 0.43, and 0.39, respectively. The estimate for genetic correlation coefficient between CW and BF was 0.27. The Genetic correlation between pH24h and meat color traits were in the range of −0.51 to −0.33 and between pH24h and DL and SH were −0.41 and −0.32, respectively. The estimates for genetic correlation coefficients between reproductive and meat quality traits were very low or zero. However, the estimates for genetic correlation coefficients between reproductive traits and drip and cooking loss were in the range of 0.12 to 0.17 and −0.14 to −0.12, respectively. As the estimated heritability of meat quality traits showed medium to high heritability, these traits may be applicable for the genetic improvement by continuous measurement. However, since some of the meat quality traits showed negative genetic correlations with carcass traits, an appropriate breeding scheme is required that carefully considers the complexity of genetic parameters and applicability of data.
Highlights
Meat productivity traits such as carcass weight (CW) and backfat thickness and reproductive traits such as total litter size and the number of piglets born alive are very important economic traits in swine
drip loss (DL) was measured as the percentage weight loss of correlations among major economic traits such as a standardized (3×3×3 cm) meat sample placed in a sealed reproductive, carcass and meat quality traits in the petri-dish at 4°C after 48 hours of storage
But incomplete records were deleted and only fixed effect of the ith farrowed year-month-week (i = 1, 2, records from 1,942 pigs were used for the analysis and a ..., 276), lj = fixed effect of the jth parity (j = 1, 2, ..., 8 total of traits including (1) CW, (2) backfat thickness more than), bk = random effect of the kth sire (k = 1, 2, ..., (BF), (3) pH value after 45 minutes, (4) pH value 53), al = random additive genetic effect of the lth animal
Summary
Meat productivity traits such as carcass weight (CW) and backfat thickness and reproductive traits such as total litter size and the number of piglets born alive are very important economic traits in swine. For the genetic placed into a centrifuge tube with a filter paper (No 4, improvement of Korean Berkshire pigs, selection should Whatman International Ltd., Maidston, UK), and simultaneously consider productive, reproductive and meat centrifuged at 3,000×g for 10 minutes. The MHC was quality traits, which requires the precise estimation of calculated as the remaining moisture in the meat sample on genetic parameters. DL was measured as the percentage weight loss of correlations among major economic traits such as a standardized (3×3×3 cm) meat sample placed in a sealed reproductive, carcass and meat quality traits in the petri-dish at 4°C after 48 hours of storage. For the Berkshire pig population and to establish selection and measurement of CL, the percentage weight loss of a improvement direction thereafter. Standardized (3×3×3 cm) meat sample was measured after cooking in an electric grill with double pans
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