Genetic parameters for haemoglobin levels in pigs and iron content in pork

Abstract

<jats:p>Genetic parameters were obtained for iron content in<jats:italic>m. longissimus dorsi</jats:italic>(2255 records) and haemoglobin levels recorded at 5 (4974 records) and 21 (2405 records) weeks of age in two sire lines from September 2009 until January 2011. The measure of iron in pork was the mean of two replicates. Genetic associations of haematological traits with meat quality traits (2255 records), as well as growth rate and backfat (close to 60 000 records), were estimated. Analyses were based on an animal model using residual maximum likelihood procedures. Iron content in pork was moderately heritable (0.34 ± 0.07) and genetic correlations with haemoglobin measures ranged from 0.39 ± 0.24 to 0.58 ± 0.13, indicating their potential use as selection criteria for increasing iron levels in pork. However, heritabilities for haemoglobin levels were low, ranging from 0.04 ± 0.2 to 0.18 ± 0.04. Procedures to measure haemoglobin on farm may require refinement. Redness of pork, quantified by<jats:italic>a</jats:italic>* value, had high genetic correlations with iron content (0.90 ± 0.04 to 0.94 ± 0.03) and moderate genetic correlations with haemoglobin levels (0.31 ± 0.22 to 0.55 ± 0.15). Iron content had significant genetic associations with<jats:italic>L</jats:italic>* measures (−0.61 ± 0.14 to −0.54 ± 0.23),<jats:italic>b</jats:italic>* value (0.60 ± 0.14 for dorsal<jats:italic>b</jats:italic>* measure, 0.50 ± 0.15 for average of dorsal and ventral b* measures) and pH at 45 min<jats:italic>post mortem</jats:italic>(−0.42 ± 0.14). These high genetic correlations between colour measurements and iron content in pork provide further avenues for selection strategies to improve iron content in pork. Current selection practices are not expected to affect iron content in pork, as no significant genetic correlations between performance and haematological traits were found.</jats:p>

Right ventricular oxygen delivery as a determinant of right ventricular functional reserve during exercise in juvenile swine with chronic pulmonary hypertension

“…Nevertheless, RV CBF in swine (0.99 Ϯ 0.17 ml•min Ϫ1 •g Ϫ1 ) appears to be only slightly higher than the value obtained in healthy humans (0.90 Ϯ 0.35 ml•min Ϫ1 •g Ϫ1 ) (46). The lower hemoglobin levels in these swine were not due to surgery or repetitive blood sampling as the values are similar to values obtained in a large cohort (Ͼ4,000) swine of similar age (21). Furthermore, hemoglobin levels were similar between control and PH swine both at rest and during exercise.…”

Association between sow and piglet blood hemoglobin concentrations and stillbirth risk

“…Various animal and human studies have shown that the rate of iron transfer through the placenta depends on numerous factors including maternal iron status and species. It has also been shown that HbC is partly regulated by genetics in human and also in pigs [11, 12]. This may partly explain why maternal HbC and offspring HbC correlate.…”

Dietary and Animal Strategies to Reduce the Environmental Impact of Pastoral Dairy Systems Result in Altered Nutraceutical Profiles in Milk

“…Faster digesta outflow rate reduces rumen biohydrogenation rate of fatty acids (FA) [ 16 , 17 ], which in turn increases the supply of polyunsaturated fatty acids (PUFA) to the host animal and its products such as milk [ 17 , 18 ]. Subsequently, factors influencing ingestive and thereby digestive processes, like animal health status, diet, and their interaction [ 19 , 20 , 21 , 22 , 23 , 24 ], can alter the chemical composition and consequently nutraceutical characteristics of the final product for human consumption [ 25 ]. For example, Mangwe et al [ 26 ] reported that cows grazing PL produced milk with a greater content of PUFAs as compared to cows grazing a ryegrass sward [ Lolium perenne L. (RG)].…”