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Expected genetic response for oleic acid content in pork.
R Ros-Freixedes1, J Reixach, M Tor
1Departament de Producció Animal, Universitat de Lleida, 191 Rovira Roure, 25198 Lleida, Spain.
Journal of Animal Science
|July 7, 2012
Summary
Genetic selection can improve oleic acid (C18:1) content in pork intramuscular fat (IMF). While C18:1 can be enhanced without sacrificing lean growth, breeding goals prioritizing lean content may reduce C18:1 gains.
Area of Science:
- Animal Genetics
- Nutritional Biochemistry
- Pork Quality
Background:
- Intramuscular fat (IMF) and oleic acid (C18:1) are key quality traits in pork.
- Understanding their genetic basis is crucial for the pig industry and consumer satisfaction.
Purpose of the Study:
- Estimate genetic parameters for C18:1 and its correlation with lean growth traits.
- Evaluate the potential for genetically improving C18:1 content within IMF.
Main Methods:
- Utilized data from a purebred Duroc line (93,920 pigs).
- Estimated genetic parameters using a Bayesian 4-trait multivariate animal mixed model.
- Determined IMF and C18:1 via gas chromatography in the gluteus medius muscle.
Main Results:
- Heritability of C18:1 was estimated at 0.50.
- Significant positive genetic correlations were found between C18:1 and IMF (0.47), backfat thickness (0.22), and body weight (0.11).
- Maximum expected C18:1 increase of 0.44% with no loss in lean growth was simulated.
Conclusions:
- C18:1 content in pork IMF is genetically influenced.
- Targeted selection strategies can simultaneously improve C18:1, IMF, backfat thickness, and body weight.
- Balancing lean growth with C18:1 improvement depends on consumer willingness to pay for enhanced pork quality.
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