Genetic Parameter Estimates of Production, Meat Quality, and Sensory Traits in Duroc Swine
Abstract
Heritability estimates detected for carcass composition, meat quality, and sensory measures indicate that improvement in these traits may be attained if adequate selection pressure is applied. Estimates obtained within the current population illustrate that substantial genetic relationships exist between many economically relevant traits. Genetic parameters estimated after 6 generations of selection for intramuscular fat indicate that the use of ultrasound technology may provide a non-invasive method for genetic improvement of IMF and other meat and eating quality components. However, genetic improvement programs aimed at meat quality improvement should be aware of possible adverse effects on carcass leanness, muscling, and loin color.
Keywords: ASL R2352
How to Cite:
Schwab, C. R. & Baas, T. J., (2008) “Genetic Parameter Estimates of Production, Meat Quality, and Sensory Traits in Duroc Swine”, Iowa State University Animal Industry Report 5(1). doi: https://doi.org/10.31274/ans_air-180814-64
Downloads:
Download pdf