Genetic parameters for quality attributes in individual pork primal cuts

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-06-13 DOI:10.1016/j.meatsci.2025.109887

Z. Mozduri , G. Plastow , J. Dekkers , K. Houlahan , R. Kemp , M. Juárez

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引用次数: 0

Abstract

Heritabilites, genetic and phenotypic correlations were estimated for carcass and primal cut quality traits in 1118 commercial crossbred pigs (498 females and 620 males). A total of 22 traits, including loin, shoulder, ham and belly traits, were evaluated. Heritability estimates (±SE) for carcass traits ranged from 0.46 ± 0.09 for butt fat % to 0.55 ± 0.08 for belly fat. Heritability estimates for primal cut quality traits ranged from 0.22 ± 0.07 for belly seam to 0.55 ± 0.07 for iodine value (IV) and saturated fat % (SFA). Generally, moderate to strong high genetic correlations were found among carcass traits (from 0.44 ± 0.11 between backfat depth and intramuscular fat to 0.96 ± 0.01 between butt fat and total fat). The genetic correlations estimated between primal quality traits were low to high (from −0.10 ± 0.35 between belly seam and belly subcutaneous thickness to −0.96 ± 0.01 for SFA and IV). The results from this study show potential for significant improvement of primal quality traits through conventional breeding methods and genomic selection, further enhancing breeding programs and product quality.

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单个猪肉原切块质量属性的遗传参数

对1118头商品杂交猪（母猪498头，公猪620头）的胴体和原切品质性状的遗传率、遗传相关性和表型相关性进行了分析。共评价了22个性状，包括腰、肩、腿和腹部性状。胴体性状的遗传力估计（±SE）范围为臀部脂肪%（0.46±0.09）至腹部脂肪%（0.55±0.08）。原始切肉品质性状的遗传力估计范围为0.22±0.07（腹缝）至0.55±0.07（碘值（IV）和饱和脂肪% (SFA)）。总体而言，胴体性状之间存在中等至强的遗传相关性（背膘深度与肌内脂肪之间的遗传相关性为0.44±0.11，臀膘与总脂肪之间的遗传相关性为0.96±0.01）。原始品质性状之间的遗传相关性从低到高（腹部缝和腹部皮下厚度的遗传相关性为- 0.10±0.35，SFA和IV的遗传相关性为- 0.96±0.01）。本研究结果表明，通过传统育种方法和基因组选择，可以显著改善原始品质性状，进一步提高育种计划和产品质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.