Genetic parameters for meat quality, carcase and production traits in Australian pigs

Abstract

An experiment was set up to estimate genetic parameters for meat quality, carcase and production traits in Australian pigs. Estimates were obtained by using Restricted Maximum Likelihood techniques applying an animal model. Meat quality traits have a genetic variation of 20% which could be used in a breeding program. A selection for a higher growth rate will not worsen meat quality traits whereas the selection against backfat will lead to inferior meat quality characteristics caused by a moderate genetic relationship between backfat and meat quality traits. Genetic relationships between individual meat quality traits reflect PSE meat with a strong genetic relationship between colour and drip loss.