Genetic Variation Degree for Meat Production Traits in Pure-Bred Pigs

ABSTRACT

The genetic variation degree for the meat production traits (traits of rearing, carcass and meat quality) were considered and evaluated in 4 pure-breeds (Durok, Hampshire, Yorkshire and Landras) totaling some 120 heads, coming from various farms which were bred in trial-out farms.

The pigs slaughtered weighed some 105 kg each, which later were subject to further evaluation for various parts of the carcass.

A mixed model was used for each farm the pigs of mixed breeds were coming from and the following factors were looked at and closely considered: herd origin, litter, error as random effects, breed, season and the fixed effects.

For some of the afore-mentioned traits it proved that the variation among breeds of the same herd (pigs pertaining to a certain farm and of various breeds) were much bigger when compared with pigs of the same breed but which belonged to various herds.

While with regard to meat quality traits (marbling appearance, color, structure) were relatively bigger among breeds of various herds. The differences for these traits when compared among herds are far smaller.

For all of the traits, the variation concerning the genetic value of livestock within the herds and breeds of the same herd is much broader compared with that among various breeds and breeds belonging to the same herds.

For most traits, it is more important to choose the best source of breeding stock than the best breed.

Keywords:

• carcass
• traits
• breed
• variation
• herd