Lee Joon-Ho, Song Ki-Duk, Lee Hak-Kyo, Cho Kwang-Hyun, Park Hwa-Chun, Park Kyung-Do
Department of Animal Biotechnology, Chonbuk National University, Jeonju 561-756, Korea .
National Institute of Animal Science, Rural Development Administration, Cheonan 330-801, Korea .
Asian-Australas J Anim Sci. 2015 Oct;28(10):1388-93. doi: 10.5713/ajas.15.0097.
Genetic parameters of Berkshire pigs for reproduction, carcass and meat quality traits were estimated using the records from a breeding farm in Korea. For reproduction traits, 2,457 records of the total number of piglets born (TNB) and the number of piglets born alive (NBA) from 781 sows and 53 sires were used. For two carcass traits which are carcass weight (CW) and backfat thickness (BF) and for 10 meat quality traits which are pH value after 45 minutes (pH45m), pH value after 24 hours (pH24h), lightness in meat color (LMC), redness in meat color (RMC), yellowness in meat color (YMC), moisture holding capacity (MHC), drip loss (DL), cooking loss (CL), fat content (FC), and shear force value (SH), 1,942 pig records were used to estimate genetic parameters. The genetic parameters for each trait were estimated using VCE program with animal model. Heritability estimates for reproduction traits TNB and NBA were 0.07 and 0.06, respectively, for carcass traits CW and BF were 0.37 and 0.57, respectively and for meat traits pH45m, pH24h, LMC, RMC, YMC, MHC, DL, CL, FC, and SH were 0.48, 0.15, 0.19, 0.36, 0.28, 0.21, 0.33, 0.45, 0.43, and 0.39, respectively. The estimate for genetic correlation coefficient between CW and BF was 0.27. The Genetic correlation between pH24h and meat color traits were in the range of -0.51 to -0.33 and between pH24h and DL and SH were -0.41 and -0.32, respectively. The estimates for genetic correlation coefficients between reproductive and meat quality traits were very low or zero. However, the estimates for genetic correlation coefficients between reproductive traits and drip and cooking loss were in the range of 0.12 to 0.17 and -0.14 to -0.12, respectively. As the estimated heritability of meat quality traits showed medium to high heritability, these traits may be applicable for the genetic improvement by continuous measurement. However, since some of the meat quality traits showed negative genetic correlations with carcass traits, an appropriate breeding scheme is required that carefully considers the complexity of genetic parameters and applicability of data.
利用韩国一个种猪场的记录，估算了伯克夏猪繁殖、胴体和肉质性状的遗传参数。对于繁殖性状，使用了781头母猪和53头公猪的2457条仔猪总出生数（TNB）和活产仔猪数（NBA）记录。对于胴体重量（CW）和背膘厚度（BF）这两个胴体性状，以及pH值45分钟后（pH45m）、pH值24小时后（pH24h）、肉色亮度（LMC）、肉色红度（RMC）、肉色黄度（YMC）、持水力（MHC）、滴水损失（DL）、烹饪损失（CL）、脂肪含量（FC）和剪切力值（SH）这10个肉质性状，使用了1942条猪记录来估算遗传参数。每个性状的遗传参数使用动物模型的VCE程序进行估算。繁殖性状TNB和NBA的遗传力估计值分别为0.07和0.06，胴体性状CW和BF的遗传力估计值分别为0.37和0.57，肉质性状pH45m、pH24h、LMC、RMC、YMC、MHC、DL、CL、FC和SH的遗传力估计值分别为0.48、0.15、0.19、0.36、0.28、0.21, 0.33, 0.45, 0.43和0.39。CW和BF之间的遗传相关系数估计值为0.27。pH24h与肉色性状之间的遗传相关在-0.51至-0.33范围内，pH24h与DL和SH之间的遗传相关分别为-0.41和-0.32。繁殖性状与肉质性状之间的遗传相关系数估计值非常低或为零。然而，繁殖性状与滴水损失和烹饪损失之间的遗传相关系数估计值分别在0.12至0.17和-0.14至-0.12范围内。由于肉质性状的遗传力估计显示为中等到高遗传力，这些性状可能适用于通过持续测量进行遗传改良。然而，由于一些肉质性状与胴体性状呈现负遗传相关，因此需要一个适当的育种方案，仔细考虑遗传参数的复杂性和数据的适用性。
