Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

Animal : an International Journal of Animal Bioscience
E Gjerlaug-EngerO Vangen


To study genetic variation in meat quality traits measured by rapid methods, data were recorded between 2005 and 2008 on samples of M. longissimus dorsi (LD) in Landrace (n = 3838) and Duroc (n = 2250) pigs included in the Norwegian pig breeding scheme. In addition, ultimate pH levels in the glycolytic LD (loin muscle) and M. gluteus medius (GM, ham muscle), and in the oxidative m. gluteus profundus (GP, ham muscle) were recorded as an extended data set (n = 16 732 and n = 7456 for Landrace and Duroc, respectively) from 1998 to 2008. Data were analysed with a multi-trait animal model using AI-REML methodology. Meat from Duroc had considerably more intramuscular fat (IMF), less moisture and protein, appeared darker with higher colour intensity and had lower drip loss than meat from Landrace. The heritability estimates (s.e. 0.01 to 0.07) for pH in LD (0.19 and 0.27 for Landrace and Duroc, respectively), GM (0.12 and 0.22) and GP (0.19 and 0.38), drip loss (0.23 and 0.33), colour values: L* (lightness) (0.41 and 0.28), a* (redness) (0.46 and 0.43), b* (yellowness) (0.31 and 0.33), IMF (0.50 and 0.62), muscle moisture (0.31 and 0.50) and muscle protein content (0.40 and 0.54) in LD all demonstrated moderate-to-high genetic variati...Continue Reading


Mar 15, 2002·Journal of Animal Science·E Huff-LonerganM F Rothschild
Jan 1, 1994·Meat Science·E Risvik
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Jul 1, 2008·Meat Science·M R LloverasA Améndola

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Mar 24, 2012·Animal : an International Journal of Animal Bioscience·E Gjerlaug-EngerO Vangen
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