Estimation of genetic parameters for pork belly traits

Area of Science:

• Animal Genetics
• Quantitative Genetics
• Swine Production

Background:

• Pork belly is a high-demand global meat product.
• Limited research exists on the genetic parameters of pork belly traits compared to other cuts like the loin.
• Understanding genetic relationships is crucial for improving carcass and meat quality through selective breeding.

Purpose of the Study:

• To estimate heritability for carcass, pork belly, and component traits in Yorkshire pigs.
• To determine the genetic correlations among these traits.
• To assess the potential for genetic improvement of pork belly characteristics.

Main Methods:

• Utilized data from 543 Yorkshire pigs (406 castrated males, 137 females).
• Selected 12 traits including lean meat ability, meat quality, and pork belly characteristics.
• Employed genome-wide efficient mixed model association software and MTG2 software for genetic parameter estimation.

Main Results:

• Heritability estimates for the 7th belly slice and its components ranged from low to moderate (0.07–0.33).
• Genetic correlations between carcass and belly traits were moderate to high (0.28–0.99).
• The rectus abdominis muscle showed high genetic correlations with belly and meat quality traits (0.73–0.93).

Conclusions:

• Genetic parameters indicate moderate to high correlations among key traits.
• Pork belly can be genetically enhanced to increase muscle proportion without compromising lean meat production.
• Findings support the potential for selective breeding to improve pork belly quality and yield.