2010
DOI: 10.1017/s175173111000114x
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Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

Abstract: To study genetic variation in meat quality traits measured by rapid methods, data were recorded between 2005 and 2008 on samples of M. longissimus dorsi (LD) in Landrace (n 5 3838) and Duroc (n 5 2250) pigs included in the Norwegian pig breeding scheme. In addition, ultimate pH levels in the glycolytic LD (loin muscle) and M. gluteus medius (GM, ham muscle), and in the oxidative m. gluteus profundus (GP, ham muscle) were recorded as an extended data set (n 5 16 732 and n 5 7456 for Landrace and Duroc, respecti… Show more

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Cited by 67 publications
(54 citation statements)
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“…This allows for a legitimate question to be asked as to whether the NIRS method is more accurate than the reference method. In a similar study on meat quality, the FoodScan instrument gave a better estimated heritability than the reference method (Bü chi Caviezel) in determining the fat percentage of meat (Gjerlaug-Enger et al, 2010). The heritability is as much of a corresponding parameter as the repeatability; the difference is that a permanent environment is left out of the model, and therefore only a genetic covariance between animals remains.…”
Section: Discussionmentioning
confidence: 96%
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“…This allows for a legitimate question to be asked as to whether the NIRS method is more accurate than the reference method. In a similar study on meat quality, the FoodScan instrument gave a better estimated heritability than the reference method (Bü chi Caviezel) in determining the fat percentage of meat (Gjerlaug-Enger et al, 2010). The heritability is as much of a corresponding parameter as the repeatability; the difference is that a permanent environment is left out of the model, and therefore only a genetic covariance between animals remains.…”
Section: Discussionmentioning
confidence: 96%
“…The carcass records made available for these analyses came from half-sib tested females and castrated males from two different test stations. The pigs were fed conventional concentrates ad libitum during the test period (30 to 113 kg live weight), and more detailed information about the test and slaughtering is described by Gjerlaug-Enger et al (2010).…”
Section: Animalsmentioning
confidence: 99%
“…The animals scored were half-sibs of boars in a boar test described by Gjerlaug-Enger et al (2010). The phenotypes acquired were used for an estimation of an OC breeding value, and the trait was included in the breeding goal.…”
Section: Discussionmentioning
confidence: 99%
“…This study is an expansion of an earlier work on meat quality traits presented by Gjerlaug-Enger et al (2010b). Fat quality data were recorded between 2005 and 2008 in Norwegian Landrace (n 5 3230 for fat quality, n 5 4797 for lean meat percentage (LMP)) and Duroc (n 5 1769 for fat quality, n 5 2819 for LMP) pigs, with all animals included in the national pig breeding scheme.…”
Section: Animalsmentioning
confidence: 99%
“…The pigs were slaughtered at two different abattoirs and all carcasses were transported to a partial dissection line at the Norwegian Meat and Poultry Research Centre (Animalia). More detailed information about the tests and slaughtering has been described by Gjerlaug-Enger et al (2010b).…”
Section: Animalsmentioning
confidence: 99%