Selection for oleic acid content in Duroc | Selección por contenido de oleico en carne de cerdos Duroc
2011
Reixach, J. | Ros, R., Universitat de Lleida (España). Dept. de Producción Animal | Tor, M., Universitat de Lleida (España). Dept. de Producción Animal | Estany, J., Universitat de Lleida (España). Dept. de Producción Animal
Intramuscular fat (IMF) and oleic fatty acid (OL) content are two important traits influencing pork quality. The aim of the present study was to estimate the genetic parameters associated to OL, either expressed as percentage of total fatty acids (OL%) or in mg/g of fresh meat (OLg), and then discuss the opportunities for improving IMF and OL in relation to live weight (BW) and backfat thickness (BT). OL displayed a high heritability and resulted to be positively correlated with IMF, BW and BT. OL% was less correlated to GD than OLg but OLg was more correlated to BW than OL%. Expected responses showed that there is room to change IMF and OL through selection without changing BW and BT. It is concluded that selection for OLg can be a useful criterion for improving both IMF and OL.
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