Improvement of the meat productivity of pigs by direct selection on the basis of genetic breeding value
1996
Timmi, A. | Moelder, R. (Estonian Agricultural Univ., Tartu (Estonia))
The aim of the analysis was to find selection differential and what kind of influence direct selection has made on lean meat. The criteria for choice was the percentage of lean meat beginning at 55. The bigger selection differential and selection intensity in Estonia AC has given bigger production and selection responses in the testing period. However, the fat thickness remained unchanged. Diameter of MLD increased at Estonia AC by 2.8 mm. We conclude from the experiment that the selection criteria of pigs should be based on direct selection on the basis at genetic breeding value of lean meat content, because at present ultrasonic equipment and software exist for such estimation in pig selection. This is more trustworthy than indirect methods
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