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Related Experiment Videos

Genetic parameters for pork carcass components.

D W Newcom1, T J Baas, J W Mabry

  • 1Department of Animal Science, Iowa State University, Ames 50011, USA.

Journal of Animal Science
|January 25, 2003
PubMed
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Genetic parameters for pig carcass components were estimated. Selection for primal, boneless subprimal, and individual muscle weights can improve carcass leanness and muscle yield in pigs.

Area of Science:

  • Animal Science
  • Genetics
  • Meat Science

Background:

  • Understanding genetic variation in pig carcass composition is crucial for breeding programs.
  • Previous studies have focused on primal cuts, but detailed muscle weights offer more precise genetic insights.

Purpose of the Study:

  • To estimate genetic parameters for various carcass components in pigs.
  • To evaluate the heritability and genetic correlations of primal cuts, individual muscles, and boneless subprimals.
  • To assess the influence of breed and sex on carcass traits.

Main Methods:

  • Utilized data from 456 pigs (Yorkshire, Duroc, Other-breed) from national progeny testing programs.
  • Measured weights of primal cuts (Ham, Loin, Picnic, Boston Butt, Belly) and individual muscles.

Related Experiment Videos

  • Calculated boneless subprimal weights and total primal boneless lean (LEAN).
  • Estimated heritability and genetic correlations with loin muscle area (LMA) and backfat (BF10).

    • Main Results:

    • Heritability estimates for primal cuts ranged from 0.09 (Boston Butt) to 0.57 (Ham).
    • Boneless components showed higher heritability than intact primals.
    • Significant genetic correlations were found between carcass traits, LMA, and BF10.
    • Gilts exhibited heavier boneless weights and greater LMA than barrows.
    • Breed differences were observed, with Durocs having heavier Hams/Picnics and Yorkshires having heavier Loins.

    Conclusions:

    • Primal, boneless subprimal, and individual muscle weights in pigs are heritable and should respond to selection.
    • Selection strategies can be optimized by considering genetic parameters for specific muscle groups.
    • Genetic evaluation programs can leverage these findings to enhance pig carcass leanness and muscle yield.