Componentes de la eficiencia alimentaría en cerdos duroc y su relación genética con la calidad de la carne
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J.P. Sanchez [1] ; J. Reixarch [1] ; R. Quintanilla [1] ; J. Estany [1] ; N. Ibañez Escriche [1] ; M. Rothschild [1] ; M. Piles [1]
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[1] Universitat de Lleida
Universitat de Lleida
Lérida, España
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- Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 507-509
- Idioma: español
- Títulos paralelos:
- Feed efficiency components and their relationship with meat quality traits in duroc pigs
- Enlaces
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Resumen
This study reports estimates of the genetic correlations between feed efficiency (FE) components, ultimate pH (pH24), intramuscular content (IMF) and the selection criteria of the population: body weight (BW180) and back fat (BF180) at 180d. Average daily feed intake (FI), body weight (BW) and backfat thickness (BT) was weekly recorded from 15 to 26 weeks of age on 1076 pigs, and IMF and pH24 on 492 and 610 carcasses. FE components were defined from a random regression model for residual feed intake (RFI). The terms included were RFI per unit of metabolic weight (MBW), RFI per unit of ADG and an intercept, and for all these terms permanent and additive genetic effects were assumed. Individual variation in MBW is the only term having effect on RFI variation. High RFI intercept are associated with high content of intramuscular fat (0.41(0.10)) and low pH24 (-0.35(0.12)). The genetic correlation of RFI intercept with BF180 was 0.51(0.10), and that between RFI per unit of MBW and BW180 was -0.31(0.13); the genetic correlation between BF180 and BW180was 0.63(0.01). These figures could make difficult the indirect improvement of FE through BF180 and BW180.
