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Halothane gene and swine performance.

W Zhang1, D L Kuhlers, W E Rempel

  • 1Department of Animal Science, University of Minnesota, St. Paul 55108.

Journal of Animal Science
|May 1, 1992
PubMed
Summary
This summary is machine-generated.

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Pigs' breed and halothane gene (HAL) genotype significantly impact growth and carcass traits. Pietrain crosses show fast growth but lower meat quality, while specific genotypes influence lean muscle and meat quality.

Area of Science:

  • Animal Science
  • Genetics
  • Pork Production

Background:

  • Understanding genetic and breed influences on pig performance is crucial for optimizing pork production.
  • The halothane gene (HAL) is known to affect meat quality and muscle characteristics in pigs.

Purpose of the Study:

  • To investigate the effects of different pig breeds, sex, and halothane gene genotypes on growth and carcass performance.
  • To determine the contribution of the HAL-locus to variations in meat quantity and quality traits.

Main Methods:

  • Evaluated 131 pigs from seven breed groups and three halothane gene genotypes (NN, Nn, nn).
  • Measured growth traits, carcass performance, meat quality scores, and fat/water percentages.
  • Analyzed breed, sex, and HAL genotype effects, including phenotypic correlations.

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Main Results:

  • Breed significantly affected all measured traits; sex affected most traits except meat scores.
  • The HAL-locus explained 20-30% of meat quality variation and 1-10% of growth/quantity traits.
  • Pietrain x Yorkshire pigs exhibited fast growth and good carcass quality; Pietrain crosses had more lean muscle but lower meat quality. HAL-negative (Nn) individuals showed faster growth and better meat quality than HAL-positive (nn) pigs.

Conclusions:

  • Breed and halothane gene genotype are key determinants of pig growth, carcass yield, and meat quality.
  • Pietrain crosses offer potential for lean meat production, but strategies are needed to improve meat quality.
  • Halothane gene status significantly influences performance and meat characteristics, offering targets for breeding programs.