Genetic parameters of backfat fatty acids and carcass traits in Large White pigs

Animal : an International Journal of Animal Bioscience
R DavoliV Russo

Abstract

Subcutaneous fat thickness and fatty acid composition (FAC) play an important role on seasoning loss and organoleptic characteristics of seasoned hams. Dry-cured ham industry prefers meats with low contents of polyunsaturated fatty acids (PUFA) because these negatively affect fat firmness and ham quality, whereas consumers require higher contents in those fatty acids (FA) for their positive effect on human health. A population of 950 Italian Large White pigs from the Italian National Sib Test Selection Programme was investigated with the aim to estimate heritabilities, genetic and phenotypic correlations of backfat FAC, Semimembranosus muscle intramuscular fat (IMF) content and other carcass traits. The pigs were reared in controlled environmental condition at the same central testing station and were slaughtered at reaching 150 kg live weight. Backfat samples were collected to analyze FAC by gas chromatography. Carcass traits showed heritability levels from 0.087 for estimated carcass lean percentage to 0.361 for hot carcass weight. Heritability values of FA classes were low-to-moderate, all in the range 0.245 for n-3 PUFA to 0.264 for monounsaturated FA (MUFA). Polyunsaturated fatty acids showed a significant genetic correlat...Continue Reading

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Citations

Nov 27, 2019·Journal of Animal Science·Matteo BergamaschiFrancesco Tiezzi
May 6, 2020·Animals : an Open Access Journal From MDPI·Hannah E WillsonLuiz F Brito
Jan 7, 2021·Animals : an Open Access Journal From MDPI·Martina ZappaterraRoberta Davoli
Sep 24, 2021·Genetics, Selection, Evolution : GSE·Miguel Gozalo-MarcillaRoger Ros-Freixedes

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