Effects of Including Meat Quality in a Selection Index for Pigs

Publisher Website
Google Scholar
Abstract
With regard to a common meat quality trait (meat color) the present simulation study comprise several alternative selection indexes for progeny-tested boars and sows. When meat color is ignored, a correlated, unfavorable genetic change in this trait appears as selection for the traits growth rate, feed conversion and percentage lean proceeds. But by also measuring and including meat color in the aggregate genotype, this trait can be held constant or even slightly improved, without very much reduction in the rates of genetic gain for the other 3 traits. The effects are dependent on the magnitude of the genetic correlation between meat color and percentage lean. If meat color is included with an economic weight in the aggregate genotype, it should also be measured and included in the index equation. A formula is given for calculation of the suitable economic weight for obtaining a predetermined genetic change in meat color. To include meat quality in the selection indexes for boars and sows would seem a more efficient procedure than performing a separate, independent selection for meat quality.