Phenotypic and Genetic Associations among Carcass Traits of Swine2

Jensen, Per; Craig, H. B.; Robison, O. W.

doi:10.2527/jas1967.2661252x

Cited by 54 publications

(18 citation statements)

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“…Yorkshires also had significantly higher firmness and color scores than Hampshires. Breed differences for quality scores are quite similar to those reported by Jensen, Craig and Robison (1967). J'udge et al (1959) and Otto (1962) also reported significant breed differences for meat color.…”

Section: Feedlot Per]ormance and Probe Back]at O] Giltssupporting

confidence: 78%

Evaluation of Purebreds and Two-Breed Crosses in Swine: Feedlot Performance and Carcass Merit

Johnson

Omtvedt

Walters

1973

Journal of Animal Science

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Summary FEEDLOT performance of 941 barrows and gilts and carcass traits of 190 barrows of purebreds and crossbreds of the Duroc, Hampshire and Yorkshire breeds were evaluated for differences between purebreds and reciprocal crosses and for heterosis. Purebred and crossbred litters were farrowed contemporaneously at the Ft. Reno Experiment Station in the 1971 spring and fall farrowing seasons.Rather distinct differences between the pure breeds were evident for most traits. In general, Durocs gained weight more rapidly than Hampshires and Yorkshires while Yorkshires were the most efficient pure breed. Hampshire barrows had less backfat, more loin eye area and more total yield of lean cuts than Duroc or Yorkshire barrows, however Duroc barrows were superior to the other breeds for quality scores of marbling, firmness and color.Heterosis, defined as significant deviation from the average of parental breeds, was found for average daily gain on test (10.2%), age at 100 kg (5.2%) and average daily feed intake (5.9%). There was little evidence for heterosis for carcass measurements or yield of lean cuts. There was positive heterosis for marbling and firmness scores in crosses involving Durocs; however, Hampshire-Yorkshire crosses had negative heterosis for each of these traits.Reciprocal differences between Duroc and Hampshire crosses were small and nonsignificant for all traits. However, most reciprocal differences in crosses involving Yorkshires were significant indicating a difference in the maternal influence of the three breeds.

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Section: Feedlot Per]ormance and Probe Back]at O] Giltssupporting

confidence: 78%

Evaluation of Purebreds and Two-Breed Crosses in Swine: Feedlot Performance and Carcass Merit

Johnson

Omtvedt

Walters

1973

Journal of Animal Science

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“…Correlations between composition and Large White and Landrace-type pigs are quality traits on the one hand and fat generally found to have lipid ('marbling thickness and muscle lipid on the other are fat') concentrations of 10 to 25 mg/g shown in Table 6. Perceived fatness closely reflected 1965;Jensen, Craig and Robison, 1967). Perceived fatness closely reflected 1965;Jensen, Craig and Robison, 1967).…”

Section: Resultsmentioning

confidence: 85%

The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results

Wood¹,

Jones²,

Francombe³

et al. 1986

Anim. Sci.

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1986). The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results. ABSTRACTEvaluations of meat quality were made of 300 carcasses, of average weight 58 kg, falling into three fatness groups, 8, 12 and 16 mm for P 2 fat thickness. There were equal numbers of entire males and gilts. An increase in fat thickness was associated with an increase in the firmness of loin and shoulder backfat, a reduced incidence of fat separation and changes in the composition of both muscle and backfat: the concentration of lipid increased and that of water decreased, more markedly in backfat. In addition, the concentration of collagen in backfat decreased. The loin joint was visually most attractive when P 2 was 11 mm, attractiveness decreasing below and particularly above this value. Eating quality of grilled chops was assessed in a representative subsample of 96 pigs falling into the 8-mm and 16-mm P 2 categories. The only statistically significant difference observed between these extremes of fat thickness was in juiciness which was lower in the leaner pigs; the correlation between juiciness score and m. longissimus lipid concentration ('marbling fat') was 0-31. Juiciness did not influence the assessment of overall eating quality which showed no association with fatness. Entire males of similar backfat thickness to gilts (12 mm P 2 ) had a higher concentration of water and lower concentration of lipid in backfat and slightly softer backfat. There were no differences in eating quality, or in the presence of abnormal odours or flavours, between entire males and gilts. These results confirm those obtained in butcher and consumer panel tests in the same carcasses.

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“…Few studies have been devoted to estimating heritability of eating quality traits (Jensen et al 1967;Arganosa et al 1969;Malmfors and Nilsson 1979;Scheper 1979;Cameron 1990;McLaren et al 1990). Heritability of tenderness (assessed either by shear force measurements or by taste panelists) is of the order of 0.30.…”

Section: Heritabilitiesmentioning

confidence: 99%

Genetics of Pig Meat Quality: A Review

Sellier

Monin²

1994

Journal of Muscle Foods

130

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This paper is a review of current knowledge about genetic effects on technological and eating qualities of pork. These effects have been recognized as primordial sources of variation of meat quality in the porcine species. Nevertheless, some significant advances have recently been obtained in this area. This literature survey reveals that: The halothane sensitivity gene (HALn) explains to a large extent the overall genetic variation in technological quality and eating quality of pork. Evidence is accumulating that the halothane sensitivity gene is not completely recessive regarding its effects on quality traits. Producing slaughter pigs heterozygous at the HAL locus may result in deficiencies in meat quality, probably depending on slaughter conditions and perhaps also on slaughter weight. Breed differences in technological and sensory qualities of pork partly result from the large breed variation in incidence of halothane sensitivity, but other factors are implied, particularly ultimate pH and intramuscular fat content of meat. The major dominant gene RN‐is probably at the origin of the previously described “Hampshire effect” on meat quality. Heritability of most traits referring to the technological quality of meat is low to moderate (0.15 to 0.30), whereas heritability of intramuscular fat content is high (0.40 to 0.50). A genetic antagonism exists between technological quality of pork and growth or body composition traits. The halothane sensitivity gene is the major factor responsible for the “meat quantity — meat quality” genetic antagonism.

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Phenotypic and Genetic Associations among Carcass Traits of Swine2

Cited by 54 publications

References 0 publications

Evaluation of Purebreds and Two-Breed Crosses in Swine: Feedlot Performance and Carcass Merit

Evaluation of Purebreds and Two-Breed Crosses in Swine: Feedlot Performance and Carcass Merit

The effects of fat thickness and sex on pig meat quality with special reference to the problems associated with overleanness 2. Laboratory and trained taste panel results

Genetics of Pig Meat Quality: A Review

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