Using pedigree analysis to monitor the local Piau pig breed conservation program

Veroneze, Renata; Lopes, Paulo Sávio; Guimarães, Simone Eliza Facioni; Guimarães, Mário; Costa, Edson Vinícius; Faria, Vinícius Ribeiro; Costa, Karine Assis

doi:10.4321/s0004-05922014000100005

Cited by 11 publications

(7 citation statements)

References 14 publications

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“…The results show the particular traits of local Brazilian Piau pig breed, which presented low performance and high ability to deposit fat during the experiment. These data agree with Serão et al (2011), Sousa Júnior et al (2014 and Veroneze et al (2014). The coefficients of variation were low to moderate in magnitude (4.93 to 20.31), indicating that the experimental analyses were performed with the necessary precision to ensure interpretation of the results.…”

Section: Resultssupporting

confidence: 89%

Evaluation of Bayesian models for analysis of crude protein requirement for pigs of Brazilian Piau breed

Silva

Ferreira

et al. 2019

Sci. agric. (Piracicaba, Braz.)

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We evaluated the inclusion of information on genetic relationship into the analysis of crude protein requirement in diets for pigs of Brazilian Piau breed, using Bayesian inference.The animals were assigned to treatments in a completely randomized design in factorial scheme 4 × 2 (crude protein levels × sex) with 12 repetitions per treatment. The evaluations were carried out in the initial, growing and finishing phases, and after slaughter. The traits evaluated were feed conversion (FC), backfat thickness (BF), daily weight gain (DWG), daily feed intake (DFI) and some carcass cuts. Three models were considered to evaluate the inclusion of information on genetic relationship into the analysis: Model I, a simple linear model; Model II, the same effects of Model I with addition of the independent random effect of animal; and Model III, the same effects of Model II, but including the genetic relationship between the animals. Model III presented the best fit and was considered for later inferences. Crude protein (CP) levels did not significantly influence any of the evaluated traits. The effect of sex was significant only for the growing phase, while its interaction with protein levels presented an opposite result for all evaluated traits. Additionally, CP levels of 10.2 %, 9.6 % and 9.0 % can be used in diets for pigs of Brazilian Piau breed in the initial, growing and finishing phases, respectively.

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Section: Resultssupporting

confidence: 89%

Evaluation of Bayesian models for analysis of crude protein requirement for pigs of Brazilian Piau breed

Silva

Ferreira

et al. 2019

Sci. agric. (Piracicaba, Braz.)

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“…Oncreasing the fat quantity adds value to the product for consumption in natura as processed products. Several studies have identified the Piau local breed as a genetic source of meat quality traits such as higher intramuscular fat (Serão et al, 2011), and thus may be used in programs aiming to improve quality as well as resistance to disease and stress in crossbred swine (Veroneze et al, 2014). For these reasons, Piau pigs may also be successfully kept in organic farms.…”

Section: Introductionmentioning

confidence: 99%

Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

et al. 2019

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“…Thus, our findings are in accordance with the previously stated decreased productive performance and high subcutaneous fat of Piau crossbred pigs [ 12 ]. These results were expected since Brazilian native purebred Piau pigs are recognized for their high-fat deposition [ 13 ] and lower growth performance [ 21 ]. Teixeira et al [ 8 ] have reported a reduction of more than 300 g/day in weight gain, an increase of more than 1.5 g/g in feed conversion, and a two-fold higher backfat thickness of Piau purebred pigs compared to commercial genotypes.…”

Section: Discussionmentioning

confidence: 96%

“…The Brazilian native purebred Piau pig is a lard-type breed characterized by adaptability to adverse environmental conditions and resistance to diseases [ 10 , 11 ]. However, besides a lower productive performance and muscularity, the Piau pig has more subcutaneous and intramuscular fat compared to current commercial lines [ 12 , 13 ]. This study was performed under the hypothesis that the crossbreeding of non-selected local pig breeds with commercial genotypes would improve the thermotolerance of progeny pigs.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ambient Temperature on the Performance and Thermoregulatory Responses of Commercial and Crossbred (Brazilian Piau Purebred Sires × Commercial Dams) Growing-Finishing Pigs

Moreira

Veroneze

Teixeira

et al. 2021

Animals

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The study aimed at evaluating the effects of high ambient temperature (HT: 30 °C) on the thermoregulatory responses and performance of commercial and Piau crossbred (Brazilian Piau breed sires × commercial genotype dams) growing pigs. Commercial and Piau crossbred pigs were reared under thermoneutral (TN: 22 °C) or HT conditions during a 14-day experimental period. Feeding (daily) and animals (beginning and end) were weighted to obtain performance parameters. Skin and rectal temperatures, respiratory rate, and blood parameters were also measured. At the end of the trial (day 15), the animal’s backfat thickness (BF) and loin eye area (LEA) were measured. No interaction (p > 0.05) between the genetic group and ambient temperature was observed for any performance trait. Irrespective of ambient temperature, Piau crossbred pigs had a similar feed intake (ADFI, 2615 g/day, on average; p > 0.05), lower daily weight gain (ADG, −234 g/day; p < 0.01), and a higher feed conversion ratio (FCR, +0.675 g/g; p < 0.01). There was interaction (p = 0.01) between genotype and ambient temperature for the LEA that decreased significantly in response to HT in commercial pigs (−6.88 cm2) and did not differ in response to ambient temperature in Piau crossbred pigs (29.14 cm2, on average; p > 0.05). Piau crossbred pigs had greater BF (+7.2 mm; p < 0.01) than commercial pigs. Regardless of the genetic group, exposure of pigs to HT resulted in decreased ADFI (−372 g/day; p < 0.01), ADG (−185 g/day; p < 0.01), and a higher FCR (+0.48 g/g; p = 0.01). Ambient temperature did not affect lipid deposition. Pigs at HT had an increased respiratory rate (+38 bpm; p < 0.01) and a long-lasting increase in skin and rectal temperatures compared to TN pigs. Total concentrations of triiodothyronine (T3) and thyroxine (T4) were not affected by ambient temperature in commercial pigs, whereas Piau crossbred pigs kept at 30 °C had a transient decrease in both hormones at day 2 (p < 0.01). Serum cortisol concentrations were not affected (p > 0.05) by genotype nor ambient temperature. In summary, Piau crossbred pigs had lower efficiency using nutrients for growth in association with increased lipid deposition when compared to commercial pigs. In response to HT, commercial pigs had a decreased LEA, whereas no effect was observed for Piau crossbred pigs. Apart from that, commercial and Piau crossbred pigs had a similar magnitude of thermoregulatory responses activation in response to HT, evidencing their innate survival-oriented function.

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Using pedigree analysis to monitor the local Piau pig breed conservation program

Cited by 11 publications

References 14 publications

Evaluation of Bayesian models for analysis of crude protein requirement for pigs of Brazilian Piau breed

Evaluation of Bayesian models for analysis of crude protein requirement for pigs of Brazilian Piau breed

Effects of nutritional plans and genetic groups on performance, carcass and meat quality traits of finishing pigs

Effects of Ambient Temperature on the Performance and Thermoregulatory Responses of Commercial and Crossbred (Brazilian Piau Purebred Sires × Commercial Dams) Growing-Finishing Pigs

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