Estimation of Heritabilities for Meat Quality Traits Across Japanese Duroc Populations

The genetic components for meat quality traits, such as physical characteristics and chemical traits, remain unclear. This study focused on estimating heritability for 44 meat quality traits, including chemical traits, such as general composition (moisture, crude fat, and crude protein), and fatty acid composition in Japanese Duroc populations. We collected samples from 312 commercial Duroc pigs at three different stations. Fatty acid compositions were measured in the loin eye (longissimus thoracis) muscle and subcutaneous fat. Estimates of heritability for general composition traits ranged from 0.11 to 0.87. In addition, the heritability estimates related to pork tenderness were assumed to be moderately heritable. The heritability estimates for fatty acid composition in both tissues ranged from 0.00 to 1.00. The weighted heritability estimates obtained by meta-analysis ranged from 0.01 to 0.61 for general composition traits and 0.25 to 1.00 for fatty acid composition in both tissues. Our findings suggest that most of meat quality traits in these Japanese Duroc populations are influenced by substantial genomic factors, and the influence of genetic factors on these traits could be shared across breeds. These results provide valuable genetic information needed to design a breeding program aimed at improving the pork quality of Duroc breeds.