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Pork quality improvement: estimates of genetic parameters and evaluation of novel selection criteria

Leeds, Timothy D

Abstract Details

2005, Doctor of Philosophy, Ohio State University, Animal Science.
Pork quality is a composite trait that is not readily and accurately assessed with any one or few simple measures. Additionally, it is a relative concept that takes on different meanings to different segments of the pork production chain. Ultimately, the end consumer will define those attributes of pork quality responsible for maintaining pork as an attractive dietary protein and nutrient source. However, those quality attributes (i.e. efficiency, leanness, technological quality) deemed important by other segments of the pork production chain cannot be disregarded. Regardless of the definition, the swine industry has been plagued with pork of inferior and variable quality and has focused much attention to improving the levels and consistency of quality. Variation in pork quality is, to a large degree, attributable to genetic factors. In order to be utilized as selection criteria in genetic improvement programs, traits must I.) exhibit variation, II.) allow for accurate assessment, III.) be heritable, and IV.) be economically important. The objectives of the current research were to estimate genetic parameters of performance, composition, and meat quality traits in pigs and to partially evaluate measures of myofiber and extracellular matrix characteristics and myosin heavy chain isoform composition as potential selection criteria for genetic improvement programs. This research reports on differences between Berkshire and Landrace purebred pigs for performance, composition, and meat quality traits and reports estimates of heritabilities for and genetic correlations between these traits. This research also reports on the proportions of variation in performance, composition, and meat quality traits that are attributable to variation in myofiber, extracellular matrix, and myosin heavy chain isoform compositions. Outcomes of this research suggest that variation in meat quality is moderately to lowly heritable and should respond favorably to selection. However, antagonistic genetic correlations between composition and meat quality traits exist and present challenges to simultaneous improvement in both trait types. While variation in meat quality can be explained, in part, by variation at the cellular and protein levels, these relationships warrant validation prior to utilization as selection criteria. This research provides insight into potential mechanisms involved in the conversion of muscle to meat.
Steven Moeller (Advisor)
227 p.

Recommended Citations

Citations

  • Leeds, T. D. (2005). Pork quality improvement: estimates of genetic parameters and evaluation of novel selection criteria [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1133368574

    APA Style (7th edition)

  • Leeds, Timothy. Pork quality improvement: estimates of genetic parameters and evaluation of novel selection criteria. 2005. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1133368574.

    MLA Style (8th edition)

  • Leeds, Timothy. "Pork quality improvement: estimates of genetic parameters and evaluation of novel selection criteria." Doctoral dissertation, Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1133368574

    Chicago Manual of Style (17th edition)