<abstract xml:lang="en" xmlns="http://www.w3.org/1999/xhtml"><p>The purpose of this study was to determine the genetic trend of leanness for purebred pigs, and to determine the relations between meatiness traits, age and live weight of animals. The estimation of meatiness traits (backfat and loin lean thickness, lean meat percentage) of purebred Lithuanian White (LW), Large White (La.W), Yorkshire (Y), Landrace (L), Duroc (D) and Pietrain (P) pigs grown in breeding centres was evaluated by apparatus Piglog 105, during 2000-2006. In 2006, the average lean meat percentage of purebred pigs in the breeding centres of Lithuania ranged from 56.9% (LW) to 59.5% (D). During the observation period (2000-2006), the genetic trend of the leanness of LW was 6.9% (P &lt; 0.001), La.W and L, respectively, was 2.2 and 2.5% (P &lt; 0.01), D was 1.6% (P &lt; 0.05), Y was 0.2% and P was 0.6%. A higher genetic trend of the leanness in the LW pig breed can be explained by import of English La.W boars. Correlation analysis showed that lean meat percentage of pigs is more related to backfat thickness (r = from -0.84 to -0.95, P &lt; 0.001), than to loin lean thickness (r = from 0.11 to 0.30). Live weight of pigs had more influence on mentioned meatiness traits than age.</p></abstract>

The purpose of this study was to determine the genetic trend of leanness for purebred pigs, and to determine the relations between meatiness traits, age and live weight of animals. The estimation of meatiness traits (backfat and loin lean thickness, lean meat percentage) of purebred Lithuanian White (LW), Large White (La.W), Yorkshire (Y), Landrace (L), Duroc (D) and Pietrain (P) pigs grown in breeding centres was evaluated by apparatus Piglog 105, during 2000-2006. In 2006, the average lean meat percentage of purebred pigs in the breeding centres of Lithuania ranged from 56.9% (LW) to 59.5% (D). During the observation period (2000-2006), the genetic trend of the leanness of LW was 6.9% (P < 0.001), La.W and L, respectively, was 2.2 and 2.5% (P < 0.01), D was 1.6% (P < 0.05), Y was 0.2% and P was 0.6%. A higher genetic trend of the leanness in the LW pig breed can be explained by import of English La.W boars. Correlation analysis showed that lean meat percentage of pigs is more related to backfat thickness (r = from -0.84 to -0.95, P < 0.001), than to loin lean thickness (r = from 0.11 to 0.30). Live weight of pigs had more influence on mentioned meatiness traits than age.

Genetic Trend and Relationship of Meatiness Traits of Different Breed Pigs Raised in Lithuania

Šiauliai University, P. Višinskio 19, Šiauliai, LT-77156, LITHUANIA

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

The purpose of this study was to determine the genetic trend of leanness for purebred pigs, and to determine the relations between meatiness traits, age and...

Genetic Trend and Relationship of Meatiness Traits of Different Breed Pigs Raised in Lithuania

Online veröffentlicht: 08. Juli 2009

Seitenbereich: 66 - 69

DOI: https://doi.org/10.2478/v10046-009-0022-9

Schlüsselwörter
pigs, meatiness traits, selection, correlation

This content is open access.

Genetic Trend and Relationship of Meatiness Traits of Different Breed Pigs Raised in Lithuania

Online veröffentlicht: 08. Juli 2009

Seitenbereich: 66 - 69

DOI: https://doi.org/10.2478/v10046-009-0022-9

Schlüsselwörterpigs, meatiness traits, selection, correlation

This content is open access.

Schlüsselwörter
pigs, meatiness traits, selection, correlation