2012
DOI: 10.1590/s1519-99402012000200004
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Abstract: Objetivou-se estimar parâmetros genéticos de características de carcaça, cortes de carcaça, qualidade de carne e desempenho de suínos em uma população F2 (Piau x linhagem comercial), para melhor se compreender a herança e a associação entre essas características. Para obter as estimativas de herdabilidades e correlações genéticas foi utilizado um modelo animal unicaracterístico e bicaracterístico, respectivamente, e os parâmetros foram estimados a partir dos componentes de variância e covariância, obtidos pelo… Show more

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Cited by 3 publications
(3 citation statements)
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“…Research by Torres Jr. et al (1998) demonstrated estimates of 0.37 and 0.51 for Large White and Landrace, respectively, and Barbosa et al (2008a,b) observed an estimate of 0.44 for Large White. In the current study, the heritability estimate for the thickness of the bacon was 0.24, lower than that found by Mendonça et al (2012).…”
Section: Discussioncontrasting
confidence: 91%
See 1 more Smart Citation
“…Research by Torres Jr. et al (1998) demonstrated estimates of 0.37 and 0.51 for Large White and Landrace, respectively, and Barbosa et al (2008a,b) observed an estimate of 0.44 for Large White. In the current study, the heritability estimate for the thickness of the bacon was 0.24, lower than that found by Mendonça et al (2012).…”
Section: Discussioncontrasting
confidence: 91%
“…The heritability estimates found for different measurements of backfat thickness ranged from 0.33 to 0.42, values similar to those reported by Mendonça et al (2012), also using pigs from a commercial strain x Piau F 2 population. Costa et al (2001) observed estimates of 0.34, 0.43, and 0.50 for the breeds Duroc, Large White, and Landrace, respectively.…”
Section: Discussionsupporting
confidence: 86%
“…The 54 analyzed traits were divided into five categories: (a) Growth performance: slaughter age (SA), birth weight (BW), total teat number (TN), body weight at 21, 42, 63, 77 and 105 days (W21, W42, W63, W77, W105), slaughter weight (SW), average daily gain from 77 to 105 days (ADG), feed intake from 77 to 105 days (FI), feed conversion from 77 to 105 days (FC); (b) Meat quality: drip loss (DL), cooking loss (CL), total loss (TL), shear force (SF), pH 45 min after slaughter (pH45), pH 24 hours after slaughter (pH24), redness (A), yellowness (B), saturation (C), lightness (L), hue angle (H), intramuscular fat percentage (IMF); (c) Internal organs: lung weight (LUNG), heart weight (HEART), liver weight (LIVER), small intestine length (SIL), spleen weight (SPLEEN), kidney weight (KIDNEY); (d) Cut yields: abdominal fat weight (AF), bacon weight (BCW), boneless loin weight (LW), total loin weight (TLW), total ham weight (THW), trimmed ham weight (TRIMHW), total Boston shoulder weight (TBSW), trimmed Boston shoulder weight (TRIMBSW), jowl weight (JW), total picnic shoulder weight (TPSW), trimmed picnic shoulder weight (TRIMPSW), rib weight (RW), sirloin weight (SLW); (e) Carcass: loin eye area (LEA), carcass length by the Brazilian carcass classification method (CLBRA), carcass length by the American carcass classification method (CLUSA), carcass yield including feet and head (CY), the thickest backfat thickness on the shoulder region (SBF), midline thinnest backfat thickness above the last lumbar vertebrae (LBF), midline backfat thickness between last and penultimate lumbar vertebrae (PBF), midline backfat thickness immediately after the last rib (LRBF), backfat thickness at P2 site (last rib, 6.5 cm from the midline) (P2BF), bacon depth (BD), loin depth (LD). Estimates of heritabilities and phenotypic and genetic correlations of the studied traits are shown in Mendonça et al (2012) .…”
Section: Methodsmentioning
confidence: 99%