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Genetic parameters of backfat fatty acids and carcass traits in Large White pigs

Published online by Cambridge University Press:  28 August 2018

R. Davoli ,
G. Catillo ,
A. Serra ,
M. Zappaterra ,
P. Zambonelli ,
D. Meo Zilio ,
R. Steri ,
M. Mele ,
L. Buttazzoni  and
V. Russo
R. Davoli*
Affiliation:
Department of Agricultural and Food Sciences (DISTAL), University of Bologna,Viale Fanin 46, 40127 Bologna, Italy
G. Catillo
Affiliation:
Research Centre for Animal Production and Aquaculture (CREA), via Salaria 31, 00015 Monterotondo, Italy
A. Serra
Affiliation:
Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
M. Zappaterra
Affiliation:
Department of Agricultural and Food Sciences (DISTAL), University of Bologna,Viale Fanin 46, 40127 Bologna, Italy
P. Zambonelli
Affiliation:
Department of Agricultural and Food Sciences (DISTAL), University of Bologna,Viale Fanin 46, 40127 Bologna, Italy
D. Meo Zilio
Affiliation:
Research Centre for Animal Production and Aquaculture (CREA), via Salaria 31, 00015 Monterotondo, Italy
R. Steri
Affiliation:
Research Centre for Animal Production and Aquaculture (CREA), via Salaria 31, 00015 Monterotondo, Italy
M. Mele
Affiliation:
Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy
L. Buttazzoni
Affiliation:
Research Centre for Animal Production and Aquaculture (CREA), via Salaria 31, 00015 Monterotondo, Italy
V. Russo
Affiliation:
Department of Agricultural and Food Sciences (DISTAL), University of Bologna,Viale Fanin 46, 40127 Bologna, Italy
*
†E-mail: [email protected]
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Abstract

Subcutaneous fat thickness and fatty acid composition (FAC) play an important role on seasoning loss and organoleptic characteristics of seasoned hams. Dry-cured ham industry prefers meats with low contents of polyunsaturated fatty acids (PUFA) because these negatively affect fat firmness and ham quality, whereas consumers require higher contents in those fatty acids (FA) for their positive effect on human health. A population of 950 Italian Large White pigs from the Italian National Sib Test Selection Programme was investigated with the aim to estimate heritabilities, genetic and phenotypic correlations of backfat FAC, Semimembranosus muscle intramuscular fat (IMF) content and other carcass traits. The pigs were reared in controlled environmental condition at the same central testing station and were slaughtered at reaching 150 kg live weight. Backfat samples were collected to analyze FAC by gas chromatography. Carcass traits showed heritability levels from 0.087 for estimated carcass lean percentage to 0.361 for hot carcass weight. Heritability values of FA classes were low-to-moderate, all in the range 0.245 for n-3 PUFA to 0.264 for monounsaturated FA (MUFA). Polyunsaturated fatty acids showed a significant genetic correlation with loin thickness (0.128), backfat thickness (−0.124 for backfat measured by Fat-O-Meat’er and −0.175 for backfat measured by calibre) and IMF (−0.102). Obviously, C18:2(n-6) shows similar genetic correlations with the same traits (0.211 with loin thickness, −0.206 with backfat measured by Fat-O-Meat’er, −0.291 with backfat measured by calibre and −0.171 with IMF). Monounsaturated FA, except with the backfat measured by calibre (0.068; P<0.01), do not show genetic correlations with carcass characteristics, whereas a negative genetic correlation was found between MUFA and saturated FA (SFA; −0.339; P<0.001). These results suggest that MUFA/SFA ratio could be increased without interfering with carcass traits. The level of genetic correlations between FA and carcass traits should be taken into account in dealing with the development of selection schemes addressed to modify carcass composition and/or backfat FAC.

Keywords

swineheritabilitycorrelationsselectionfat quality
Type
Research Article
Information
animal , Volume 13 , Issue 5 , May 2019 , pp. 924 - 932
Copyright
© The Animal Consortium 2018 

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