Cabling M M, Kang H S, Lopez B M, Jang M, Kim H S, Nam K C, Choi J G, Seo K S
Animal Breeding and Genetics Division, National Institute of Animal Science, Rural Development Administration, Suncheon 540-950, Korea .
Asian-Australas J Anim Sci. 2015 Aug;28(8):1061-5. doi: 10.5713/ajas.14.0783.
Data collected from 690 purebred Duroc pigs from 2009 to 2012 were used to estimate the heritability, and genetic and phenotypic correlations between production and meat quality traits. Variance components were obtained through the restricted maximum likelihood procedure using Wombat and SAS version 9.0. Animals were raised under the same management in five different breeding farms. The average daily gain, loin muscle area (LMA), backfat thickness (BF), and lean percent (LP) were measured as production traits. Meat quality traits included pH, cooking loss, lightness (L*), redness (a*), yellowness (b*), marbling score (MS), moisture content (MC), water holding capacity (WHC), and shear force. The results showed that the heritability estimates for meat quality traits varied largely from 0.19 to 0.79. Production traits were moderate to highly heritable from 0.41 to 0.73. Genotypically, the BF was positively correlated (p<0.05) with MC (0.786), WHC (0.904), and pH (0.328) but negatively correlated with shear force (-0.533). The results of genetic correlations indicated that selection for less BF could decrease pH, moisture content, and WHC and increase the shear force of meat. Additionally, a significant positive correlation was recorded between average daily gain and WHC, which indicates pork from faster-growing animals has higher WHC. Furthermore, selection for larger LMA and LP could increase MS and lightness color of meat. The meat quality and production traits could be improved simultaneously if desired. Hence, to avoid further deterioration of pork characteristics, appropriate selection of traits should be considered.
收集了2009年至2012年期间690头纯种杜洛克猪的数据，用于估计遗传力以及生产性状与肉质性状之间的遗传和表型相关性。使用Wombat和SAS 9.0版本通过限制最大似然法获得方差分量。动物在五个不同的育种场中在相同管理条件下饲养。将平均日增重、腰大肌面积（LMA）、背膘厚度（BF）和瘦肉率（LP）作为生产性状进行测量。肉质性状包括pH值、烹饪损失、亮度（L*）、红度（a*）、黄度（b*）、大理石花纹评分（MS）、水分含量（MC）、持水力（WHC）和剪切力。结果表明，肉质性状的遗传力估计值差异很大，从0.19到0.79不等。生产性状的遗传力为中等至高，从0.41到0.73。在基因型上，BF与MC（0.786）、WHC（0.904）和pH（0.328）呈正相关（p<0.05），但与剪切力呈负相关（-0.533）。遗传相关性结果表明，选择较薄的BF可能会降低pH值、水分含量和WHC，并增加肉的剪切力。此外，平均日增重与WHC之间存在显著正相关，这表明生长较快的动物的猪肉具有较高的WHC。此外，选择较大的LMA和LP可以增加肉的MS和亮度。如果需要，可以同时改善肉质和生产性状。因此，为避免猪肉品质进一步恶化，应考虑适当选择性状。
