Genetic Parameter Estimates for Meat Quality Traits in Berkshire Pigs
2011
Jung, J.H., Dasan Pig Breeding Co., Namwon, Republic of Korea | Kim, C.W., Jinju National University, Jinju, Republic of Korea | Park, B.Y., National Institute of Animal Science, RDA, Suwon, Republic of Korea | Choi, J.S., Korea Basic Science Institute, Daejeon, Republic of Korea | Park, H.C., Dasan Pig Breeding Co., Namwon, Republic of Korea
Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle pH∧24h (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle pH∧24h, lightness (CIE L*), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between pH∧24h and lightness (CIE L*), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle pH∧24h and lightness (CIE L*), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle pH∧24h is not related to the NPPC marbling of meat, but rather to improved lightness(CIE L*) and drip loss. Genetic trends of meat quality traits showed increased muscle pH∧24h and decreased cooking loss and drip loss.
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