Genetic parameters for quality attributes in individual pork primal cuts
Z Mozduri1, G Plastow1, J Dekkers2
1Livestock Gentec Centre, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2E1, Canada.
Meat Science
|June 21, 2025
Summary
Genetic factors significantly influence pig carcass and primal cut quality. Breeding programs can enhance meat quality traits using conventional and genomic selection methods.
Area of Science:
- Animal Genetics
- Quantitative Genetics
- Meat Science
Background:
- Carcass and primal cut quality are crucial for the pork industry.
- Understanding the genetic basis of these traits is essential for improving breeding programs.
Purpose of the Study:
- To estimate heritabilities and genetic correlations for various carcass and primal cut quality traits in commercial crossbred pigs.
- To assess the potential for genetic improvement of these traits.
Main Methods:
- Evaluation of 22 carcass and primal cut quality traits in 1118 crossbred pigs.
- Estimation of heritability and genetic correlations using statistical models.
Main Results:
- Heritability estimates for carcass traits ranged from 0.46 to 0.55.
- Heritability estimates for primal cut quality traits varied from 0.22 to 0.55.
- Moderate to strong genetic correlations were observed among carcass traits, and low to high correlations among primal quality traits.
Conclusions:
- Significant potential exists for improving primal quality traits through conventional and genomic selection.
- These findings can enhance breeding programs and ultimately improve pork product quality.
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