Correlative responses for carcass and meat quality traits to selection for ovulation rate or prenatal survival in French Large White pigs1

Abstract

Correlated effects of selection for components of litter size on carcass and meat quality traits were estimated using data from 3 lines of pigs derived from the same Large White base population. Two lines were selected for 6 generations on high ovulation rate at puberty (OR) or high prenatal survival corrected for ovulation rate in the first 2 parities (PS). The third line was an unselected control (CON). The 3 lines were kept for a 7th generation, but without any selection. Carcass and meat quality traits were recorded on the 5th to 7th generation of the experiment. Carcass traits included dressing percentage, carcass length (LGTH), average backfat thickness (ABT), estimated lean meat content, and 8 carcass joint weight traits. Meat quality traits included pH recorded 24 h after slaughter (pH24) of LM, gluteus superficialis (GS), biceps femoris (BF), and adductor femoris (AD) muscles, as well as reflectance and water-holding capacity (WHC) of GS and BF muscles. Heritabilities of carcass and meat quality traits and their genetic correlations with OR and PS were estimated using REML methodology applied to a multiple trait animal model. Correlated responses to selection were then estimated by computing differences between OR or PS and CON lines at generations 5 to 7 using least squares and mixed model methodology. Heritability (h(2)) estimates were 0.08 +/- 0.04, 0.58 +/- 0.10, 0.70 +/- 0.10, and 0.74 +/- 0.10 for dressing percentage, LGTH, ABT, and lean meat content, respectively, ranged from 0.28 to 0.72 for carcass joint traits, from 0.28 to 0.45 for pH24 and reflectance measurements, and from 0.03 to 0.11 for WHC measurements. Both OR and PS had weak genetic correlations with carcass (r(G) = -0.09 to 0.17) and most meat quality traits. Selection for OR did not affect any carcass composition or meat quality trait. Correlated responses to selection for PS were also limited, with the exception of a decrease in pH24 of GS and BF muscles (-0.12 to -0.14 after 6 generations; P < 0.05), in WHC of GS muscle (-18.9 s after 6 generations; P < 0.05) and a tendency toward an increase in loin weight (0.44 kg after 6 generations; P < 0.10) .

SNPs detection in DHPS-WDR83 overlapping genes mapping on porcine chromosome 2 in a QTL region for meat pH

“…Phenotypic variation of meat pH is partially regulated by genes as indicated in the review of [2] who reported 0.16 as the average heritability value for pH scored at about 1 hour post mortem (pH1) and 0.21 as the average value for pH recorded at 24 hours post mortem (pHu). Other researches showed that the heritability of pHu in Large White ranged from 0.29 to 0.45 [3,4]. Up to now only two major genes related to pig meat pH have been identified: Ryanodine receptor 1 ( RYR1 ) mapped on Sus scrofa chromosome (SSC) 6 [5] and Protein kinase, AMP-activated, gamma 3 non-catalytic subunit ( PRKAG3 ), located on SSC13 [6].…”